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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
4 small (6-inch) whole-wheat pitas |
Directions:
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.
2. Per serving: 465 calories , 19.1 g fat, 7.4 g saturated, 46.1 g carbohydrates, 6.7 g fiber, 33 g protein Nutritional analysis provided by Self
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