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.
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
- You need 150 grams of Boiled octopus.
- You need 1 of Avocado.
- It’s 1 small of bunch Watercress.
- It’s 2 tbsp of Vegetable oil.
- It’s 1 tbsp of Vinegar.
- It’s 1 tbsp of Lemon juice.
- It’s 1 tbsp of Mayonnaise.
- It’s 1/4 tsp of Soy sauce.
- 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
- 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..
- In a bowl, combine the ingredients from the lemon juice to wasabi on the list..
- <Follow the step from here on out right before you're planning on eating> Cut the avocado into easy to eat pieces..
- 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.