・ 2 cans of GEISHA OCTOPUS IN SUNFLOWER OIL, drained
・ 1.5 cups of cucumber, cut into half inch cub size
・ 1 cup of celery, cut into half inch cub size
・ 1/2 cup of onions, chopped
・ 1 tablespoon of parsley, chopped
・ 1 tablespoon of dill, chopped
・ 1 tablespoon of olive oil
・ 1 tablespoon of lemon juice
・ 1/2 teaspoon of salt
Wash the cucumber and celery, remove the strands from the celery, pat dry, and cut into roughly half inch cubes.
Mix chopped onion, cucumber, celery and olive oil in a bowl, then add salt.
Add the octopus (drain the oil), parsley and dill, and finally the lemon juice.