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Barbecued Baby Octopus Salad with Mango Salsa and Chilli Lime Dressing

A rich source in protein, this lively octopus salad combines the fresh mango and chilli lime.

Prep Time

    •    Prep time: 25 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4


    •    juice of 1 lime
    •    juice of 1 lemon
    •    2 garlic cloves, crushed
    •    1 tbsp soft brown sugar
    •    1 1/2 tsp five-spice powder
    •    100g bag Asian salad leaves
    •    1 small red chilli, finely chopped
    •    1kg baby octopus, beaks removed

For the mango salsa:

    •    juice of 1 lime, or to taste
    •    1 tbsp chopped coriander
    •    1 tbsp extra virgin olive oil
    •    1/2 red onion, finely chopped
    •    1 large ripe mango, peeled, chopped
    •    2 small chillies, seeds removed, finely chopped


  1. 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.

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

  3. Preheat a barbecue or chargrill pan on medium-high heat.

  4. 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.

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

This great family recipe is thanks to Taste Recipes at


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