Seafood Salad

Seafood Salad

This C-food salad supplies the full RDA of infection-fighting vitamin C, which also helps you absorb iron from the octopus.Ingredients:4 ounces fresh goat cheese4 ounces lowfat plain yogurt1 tablespoon lemon zest1 clove garlic, chopped1 tablespoon fresh mint, chopped1 tablespoon honey2 tablespoons fresh lemon juice2 tablespoons olive oil1/4 teaspoon salt1/4 teaspoon ground cumin1/4 teaspoon freshly ground…

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This C-food salad supplies the full RDA of infection-fighting vitamin C, which also helps you absorb iron from the octopus.

Ingredients:

  • 4 ounces fresh goat cheese
  • 4 ounces lowfat plain yogurt
  • 1 tablespoon lemon zest
  • 1 clove garlic, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon honey
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • Vegetable oil cooking spray
  • 1 pound octopus legs (cleaned by fishmonger)
  • 1/4 teaspoon salt
  • 1 teaspoon sweet chili powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 small yellow or orange bell pepper, cored, seeded and thinly sliced
  • 1 small zucchini, thinly sliced
  • 1 small cucumber, peeled and thinly sliced
  • 2 tablespoons black olives (such as kalamata), pitted and sliced
  • 1/4 cup packed fresh mint, chopped
  • Juice from 2 large lemons
  • 4 small (6-inch) whole-wheat pitas

Instructions:

  1. Combine dressing ingredients with 6 tablespoons water in a blender. Coat grill or grill pan with cooking spray and heat over medium-high heat. Lightly coat octopus with cooking spray and sprinkle with salt, chili powder and black pepper. Grill octopus, turning occasionally, until meat is white, 8 to 10 minutes. Roughly chop octopus on the diagonal. Toss octopus in a bowl with vegetables, olives, mint and juice. Transfer to a platter and serve with dressing and pita on the side.

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Seafood Recipes