Grilled OCTOPUS & Avocado Salad | Bart van Olphen

octopus

🥗Healthier: grilled shrimp

💰Cheaper: canned tuna

Shrimp is lower in calories while canned tuna is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile, while vegetable oil is cost-effective.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar acidity, and vinegar is often less expensive.

red onion

🥗Healthier: green onions

💰Cheaper: white onion

Green onions provide a milder flavor, while white onions are typically cheaper.

Scoop the avocado meat from the skin and cut into slices of around half a cm.

Use half an avocado per person, drizzle olive oil in a bowl, and add avocado slices with salt, pepper, and a tiny bit of lime juice. Toss gently.

Heat a grill pan on high heat and add the avocado pieces, grilling for two minutes on each side.

In a small jar, add one teaspoon of Dijon mustard, 2 and 1/2 teaspoons of olive oil, and the juice of one lime. Add chopped parsley and a bit of salt, then shake to combine.

Drizzle the precooked octopus with extra virgin olive oil, salt, and pepper.

Grill the octopus on high heat for a short time to caramelize the outside while keeping the inside juicy.

Cut larger pieces of octopus in half after grilling.

Cut cherry tomatoes in half and chop parsley for decoration.

Finish the dish by adding grilled octopus, dressing, and cherry tomatoes, then sprinkle with smoked paprika powder.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens