Grilled Octopus Salad with Marinated Figs and Ginger-Lime Dressing recipe
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Ingredients
- 1 teaspoon Dijon mustard ½ teaspoon honey 1 teaspoon crushed ginger 2 tablespoons fresh lime juice ½ lime, zested 2 tablespoons extra-virgin olive oil ½ teaspoon ground pink pepper 1 small octopus, head and tentacles separated 1 tablespoon extra-virgin olive oil 6 celery ribs, thinly sliced 1 cup flat-leaf parsley leaves ⅓ cup chopped inner celery leaves ⅓ cup marinated figs
Nutrition Info
- 169 caloriescarbohydrate: 12.4 gcholesterol: 41.9 mgfat: 6.4 gfiber: 3.8 gprotein: 14.9 gsaturatedFat: 1 gservingSize: -sodium: 404.9 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Grilled Octopus Salad with Marinated Figs and Ginger-Lime Dressing
Directions
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Combine Dijon mustard and honey together in a bowl. Add crushed ginger, stir until blended. Stir in lime juice and lime zest until blended. Stir in olive oil, 1 tablespoon at a time. Season with ground pink pepper, mix until dressing is combined.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat tentacles in 1 tablespoon olive oil.
Grill tentacles on the preheated grill until lightly browned, 1 to 2 minutes per side.
Combine celery, parsley, celery leaves, figs, and grilled tentacles in a large bowl. Add dressing, toss until combined.