Octopus and Broccoli Salad

Octopus and Broccoli Salad

A light and healthy seafood salad with garlic soy sauce dressing.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

120 g (4.2 oz.)

1/2 head (80 g / 2.8 oz.)

a dash


2 leaves


(A) Dressing

1 clove

2 & 1/2 Tbsp

1 Tbsp

a dash

a dash


  1. Diagonally and thinly slice up the octopus. Separate the broccoli into small florets and boil in lightly salted water. Remove seeds from the tomato and dice. Chop the endive into bite-size pieces.
  2. Slice the black olives in half.
  3. Mix the (A) ingredients well to prepare the dressing.
  4. Dress (1) with (3), serve into bowls and sprinkle on (2).

Cooking Basics

Garlic - mincing

Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.

Tomatoes - removing the seeds

Cut the tomato in half horizontally and then dig out the seeds with your fingers.


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