Recipe: Delicious Avocado and Octopus Appetizer Salad

Avocado and Octopus Appetizer Salad. Combine the vegetable oil, vinegar, salt and pepper and mix it with the octopus. Use the soft leaves of the watercress. Season with a pinch of salt and pepper.

Avocado and Octopus Appetizer Salad To test for doneness, pierce tentacle with a sharp knife. If it cuts easily, it is done. Use tongs to remove octopus from pan. You can have Avocado and Octopus Appetizer Salad using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Avocado and Octopus Appetizer Salad

  1. You need 150 grams of Boiled octopus.
  2. You need 1 of Avocado.
  3. It’s 1 small of bunch Watercress.
  4. It’s 2 tbsp of Vegetable oil.
  5. It’s 1 tbsp of Vinegar.
  6. It’s 1 tbsp of Lemon juice.
  7. It’s 1 tbsp of Mayonnaise.
  8. It’s 1/4 tsp of Soy sauce.
  9. You need 1 of Wasabi.

Slice open and cut the avocado into cubes. Pile the green leaves onto a plate. Top with the octopus salad and avocado. Another option, especially if you want a more filling salad, is to add a layer of rice (or quinoa) before the avocado layer.

Avocado and Octopus Appetizer Salad step by step

  1. Cut the octopus into easy to eat sized pieces. Combine the vegetable oil, vinegar, salt and pepper and mix it with the octopus. Use the soft leaves of the watercress..
  2. In a bowl, combine the ingredients from the lemon juice to wasabi on the list..
  3. <Follow the step from here on out right before you're planning on eating> Cut the avocado into easy to eat pieces..
  4. Lightly drain the octopus and toss it with avocado. Serve on a plate and garnish with watercress..

You can also make these avocado stacks with different types of seafood: shrimp, langostinos, lobster, octopus, canned tuna, or even leftover grilled salmon. "Avocado and ricotta cheese is a very delicious combination that's sort of unusual, and yet familiar at the same time," says Chef John. "These beauties would make for a great appetizer or snack in time for the height of entertaining season. Whether you're in the mood for an old-school no-cook appetizer like pimiento cheese or crab dip, or you want to branch out with no-cook recipes that will be new to guests like pimiento cheese-stuffed pickled okra and West Indies crab salad, these no-cook recipes have your back for every event. Busy weeknights call for quick, easy dinner. In a blender combine the lemon juice and tahini. Add the rest of the ingredients and puree until smooth.

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