Barbecued baby octopus salad with mango salsa and chilli lime dressing
25 Minutes
Servings : 4
Rich Source of Protein
A rich source in protein, this lively octopus salad combines the fresh summer flavours of mango and chilli lime.
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  • 2 garlic cloves, crushed
  • 1 tablespoon soft brown sugar
  • 1 1/2 teaspoons five-spice powder
  • Juice of 1 lime
  • 1 small red chilli, finely chopped
  • 1kg baby octopus, beaks removed
  • Juice of 1 lemon
  • 100g bag Asian salad leaves
  • 1 large ripe mango, peeled, chopped
  • 1/2 red onion, finely chopped
  • 2 small chillies, seeds removed, finely chopped
  • 1 tablespoon chopped coriander
  • 1 tablespoon extra virgin olive oil
  • Juice of 1 lime, or to taste


  • Place the garlic, sugar, five-spice, lime juice, chilli and a little pepper in a bowl and stir to combine. Add octopus and stir well until evenly coated. Stand while you make the salsa.

  • For the salsa, combine mango, onion, chilli, coriander, oil, lime juice and some salt and pepper in a bowl. Set aside.

  • Preheat a barbecue or chargrill pan on medium-high heat

  • Cook octopus, in batches if necessary, for 2 minutes, turning, until tender and charred all over. Transfer to a bowl and squeeze over the lemon

  • Arrange salad leaves and octopus on plates, then top with the mango salsa