Tag Archives: Salad

Pickled Octopus Salad with Lime Aioli

Restocking the boat with fresh fruit and veg is always a challenge. What fruit and veg will stay the freshest the longest?… that sort of thing. While at Mooloolaba we went to the supermarket and, surrounded by fresh fruit and vegetables, I went a little crazy. Forgetting I only have a small fridge on the boat I bought lettuce, tomatoes, cucumbers, red onions, fennel bulbs, chillies, zuchinni, capsicum, carrots, swede, and more. Of course when I got it all back to the boat there was no way I was going to fit it all in my fridge. Some of it was able to go into the bilge with the potatoes and onions, (i.e. swede and carrots), but others such as the lettuce and cucumbers needed to go into the fridge.

Anyway that dilemma led to me deciding to have a salad for lunch. My next dilemma was how to serve a salad to Dwayne for lunch without him thinking I am trying to starve him to death! After a search through the fridge I discovered we still had some pickled octopus left. (The occy we caught in Fame Cove).

Pickled Octopus
Pickled Octopus

So this is what I did…

I made a simple salad of lettuce leaves, sliced cucumber, chopped tomato, sliced red onion, thinly sliced fennel bulb and sliced green chilli. I arranged the salad on a platter and topped it with sliced pickled octopus. I wasn’t sure how to dress this salad. What would go with the pickle flavour of the octopus? I decided to do a simple aioli of whole egg mayo and lime juice. I used bottled lime which I always have on hand on the boat. I mixed quite a lot of lime with the mayo to make a thin dressing, which I drizzled over the salad.

Pickled Octopus Salad with Lime Aioli
Pickled Octopus Salad with Lime Aioli

It worked really well. We thought the flavours complemented each other. Dwayne loved it and because it had something other than just veggies i.e. the occy, he didn’t accuse me of feeding him diet food!

BBQ Tuna Steaks on a Sprout and Carrot Salad with an Orange Mustard Dressing.

More often than not, I cook dinner with only the ingredients on board i.e. no trip to the shop to get lettuce or tomato. If I want to make a salad it will often consist of tinned beans or quinoa and any vegetable I may have on board. Our fridge is not very big so I cannot often get veggies that take up a lot of space such lettuce, or veggies that damage easily. I do however sprout my own beans and seeds.

On this particular day in Broken Bay we were tucked away in Jerusalem Bay enjoying the seclusion when I had a hankering for a fresh salad with my dinner.

A search through my fridge revealed a carrot, half a zucchini, finger limes and a container of freshly sprouted mung beans. We also had oranges and some mustard seeds sprouting which were ready to use.

So here is what I did.

I made a salad with grated carrot and zucchini. Added peeled and chopped orange, mung beans, mustard sprouts and the pulp from one finger lime.

The little pink balls on top of the salad are the finger lime pulp.
The little pink balls on top of the salad are the finger lime pulp.

I served my salad topped with barbequed blue fin tuna (caught in South Australia) and finished it with a drizzle of dressing made with orange juice, Dijon mustard and olive oil. Garnished with more finger lime. Yum!

Tuna steak with salad and mustard

Note: Finger Lime is a delicate rainforest tree that naturally occurs as an understorey tree in SE Queensland and Northern NSW.