Grilled octopus & avocado salad
Fish tales
Magazine

Grilled octopus & avocado salad

Recipe (lunch)

This grilled octopus and avocado salad is simple, healthy and most of all delicious!

  • 1

    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.

  • 2

    Heat your grill pan on high heat and grill the avocado slices for two minutes on each side.

  • 3

    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.

  • 4

    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.

  • 5

    Let the octopus cool down a little bit. Cut the bigger tentacles in halve. Cut a few cherry tomatoes in halves, chop some parsley.

  • 6

    Add the grilled polpo, ¾ of the dressing, parsley and the tomatoes into a bowl and toss it.

  • 7

    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

Ingredients

  • - 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

  • 30
  • 4 persons