What is Octopus Salad?

Octopus or zourit, is one of the Seychelles’ chief delicacies. Octopus salad is a combination of fresh octopus, onions and tomatoes with a squeeze of lemon juice. It is also sometimes accompanied by tropical fruits like pineapples, avocados, and even green mangoes. The salad is a typical dish from these islands and can be tasted anywhere on the island, from the hotels to the restaurant or the little street corner shop. The salad is prepared in a traditional local way by cooking the octopus with papaya, a natural tenderizer. If any of you find octopus’s sometimes rubbery texture off-putting, this method of cooking will take care of that problem.

Octopus Salad in Seychelles
Seychelles Octopus Salad

How is it usually served in the Seychelles?

The octopus salad remains one of the easiest recipes you can try at home at any time of the day. If you are receiving at home it may well be served as an appetizer just before supper. The Octopus salad remains a fresh and balanced alternative and is a delightful appetizer that can be eaten on any occasion hot or cold. In the Seychelles, the “Salad Zourit” is a popular dish during picnics or family reunions. It is served either before supper or is part of the supper itself at times. Looking for a hotel in Seychelles? Les Lauriers is an eco-friendly hotel in Praslin offering best accommodation packages.

What makes Seychellois Octopus salad unique?

Eating this salad will definitely make you enjoy eating octopus. It is, without any doubt, a real revelation for the taste. Eaten raw or cooked with coconut milk, it’s so tender it barely needs chewing. What makes it even more unique is the fact that the octopus is usually freshly fished from the Seychellois’ waters and prepared on the spot assuring a fresh salad from the sea.

The Recipe


  • 150 g octopus (1/4 pound)
  • 30g bell pepper (1/4 cup)
  • 30g tomato (1/4 cup)
  • 10g onion (1 T)
  • 8g spring onion (1 T)
  • 8g salt (1T)
  • 2g black pepper  (1 tsp)
  • 2g olive oil (1tsp)
  • 10g lemon juice (1 T)
  • 20g chili (2 T)
  • 2g mesclun greens (about an ounce)


  1. Cut octopus into small pieces.
  2. Boil octopus in a pot of water with a piece of papaya (tenderizes) until tender.
  3. Simmer octopus in boiling water 2 to 3 ties to prevent the skin from ripping off the meat.
  4. Remove cooked octopus and allow to cool.
  5. Combine remaining ingredients in a large bowl. Add octopus, and season with lemon juice.

Bon Appetit Bien sure!