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Octopus salad from Rodrigues Island, Mauritius
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5 from 1 vote

Octopus salad from the island of Rodrigues

A light and colourful salad from Rodrigues, a remote tropical island in the Indian Ocean.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: Mauritius, Rodriguan
Servings: 4
Calories: 123kcal
Author: Rene and Stenny, Le Pandanus, Rodrigues Island


  • 350 grams octopus (fresh or frozen)
  • 3 medium-sized ripe tomatoes, chopped
  • Half green pepper, thinly sliced
  • Half yellow pepper, thinly sliced
  • 3 red shallots, thinly sliced
  • 2 tbsp lemon juice
  • 1 tbsp vegetable oil
  • salt & pepper to taste


  • Boil the octopus for 35 to 40 minutes until it is suitably soft for eating. Drain and leave to cool before chopping into small pieces.
  • Thoroughly mix the ingredients together in a mixing bowl, adding a little salt and pepper at the end as required.
  • Chill in the fridge or serve immediately as a starter or side dish.


Alternatively, if you'd like to use dried octopus, first grill it on a charcoal fire for 5 to 10 minutes, depending on the size. Lightly beat it with a wooden stick to remove any ash. Then slice the octopus with a very sharp knife before adding it to the salad mix.