Seafood Salad

Name: Seafood Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps black olives (such as kalamata), pitted and sliced; 0 teaspoons freshly ground black pepper; 1 teaspoon sweet chili powder; 1 small cucumber, peeled and thinly sliced; 59 milliliters packed fresh mint, chopped; 1 clove garlic, chopped; 113 grams fresh goat cheese; 0 teaspoons ground cumin; 1 Tbsp honey; 2 Tbsps fresh lemon juice; 1 Tbsp lemon zest; 454 grams octopus legs (cleaned by fishmonger); 2 Tbsps olive oil; 1 small yellow or orange bell pepper, cored, seeded and thinly sliced; 4 6-inchs (6-inch) whole-wheat pitas; 113 grams lowfat plain yogurt; 0 teaspoons salt; 1 small zucchini, thinly sliced

You can never have too many main course recipes, so give Seafood Salad a try. One serving contains 306 calories, 25g of protein, and 16g of fat. This recipe serves 4. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of garlic, ground cumin, chili powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

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.

Ingredients you will need

Cooking Spray