SEAFOOD SALAD

Seafood Salad image

This C-food salad supplies the full RDA of infection-fighting vitamin C, which also helps you absorb iron from the octopus.

Provided by Jennifer Iserloh

Yield Makes 4 servings

Number Of Ingredients 23

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
Juice from 2 large lemons
4 small (6-inch) whole-wheat pitas

Steps:

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.

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