This grilled octopus and avocado salad is simple, healthy and most of all delicious!
Start cutting the avocado into slices of around one centime. Drizzle some olive oil in a bowl and add the avocado parts. Add a bit of salt, pepper, a tiny bit of lime juice and give it a toss.
Heat your grill pan on high heat and grill the avocado slices for two minutes on each side.
Meanwhile the avocado is being grilled, make the dressing. Add two teaspoons of mustard in a small jar, add 2 ½ table spoon of olive oil, the juice of one lime some really fine chopped parsley and a bit of salt. Shake until you have a dressing.
Drizzle the precooked octopus with extra vierge olive oil, add a bit of salt and pepper and give it a toss. Heat the grill pan again on high heat and grill the octopus really short till the outside is perfectly caramelized and turn around to grill the other side.
Let the octopus cool down a little bit. Cut the bigger tentacles in halve. Cut a few cherry tomatoes in halves, chop some parsley.
Add the grilled polpo, ¾ of the dressing, parsley and the tomatoes into a bowl and toss it.
Add the ingrediënts on a plate and arrange the avocado on it. Decorate the recipe by adding some more tomatoes, chopped parsley, dressing and a tiny bit of smoked paprika powder
- 2 avocados
- 2 limes
- 2 tsp. mustard
- 1 handful of parsley
- 12 octopus tentacles, cooked
- 20 cherry tomatoes
- Smoked paprika powder
- Extra virgin olive oil
- Olive oil
- Salt and pepper