Citrusy Shrimp and Octopus Salad at The Little Shop of Olive Oils

Citrusy Shrimp and Octopus Salad


  • 1/2 pound cooked octopus, tentacles sliced into bite-sized pieces (frozen)
  • 1/2 pound cooked shrimp, peeled and deveined (frozen)
  • Mixed salad greens
  • 1 ripe avocado, sliced
  • 1/4 red onion, minced
  • Fresh lemon juice & wedge for garnish
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish


  • Allow both the shrimp and octopus to thaw in the refrigerator overnight.
  • In a large martini glass (if you would like smaller portions) or small salad bowl, lay the mixed salad greens, sliced avocado, and red onion on the bottom.
  • Arrange the cooked shrimp and octopus on top of the salad greens.
  • Mix fresh lemon juice and extra virgin olive oil and drizzle over the salad. Add salt and pepper to taste.
  • Garnish with fresh basil leaves.
  • Serve immediately, preferably with a side of lemon wedges and a glass of crisp white wine or a shot of your favorite vodka.

This appetizer is light, refreshing, and perfect for a sophisticated gathering. Enjoy!

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.