Salada de polvo is a traditional dish featuring tender octopus as the main ingredient. The octopus is boiled until tender, then cut into bite-sized pieces and combined with finely chopped onion, diced green bell pepper, minced garlic, and fresh coriander.

The salad is dressed with high-quality extra virgin olive oil and vinegar, seasoned with salt and pepper, and optionally enhanced with a squeeze of lime or lemon juice. Depending on the recipe, tomatoes, herbs like mint, bay leaves, parsley, chives, and red bell peppers can also be included.

Chilled for at least an hour to meld the flavors, this dish is light, refreshing, and tangy, with a savory depth from the olive oil and garlic. Often served as an appetizer or part of a meal, it pairs well with crusty bread and a crisp white wine.