grilled octopus salad with marinated figs and ginger-lime dressing

grilled octopus salad with marinated figs and ginger-lime dressing
  • Lime Dressing:
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1 teaspoon crushed ginger
  • 2 tablespoons fresh lime juice
  • 1/2 lime, zested
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground pink pepper
  • 1 small octopus, head and tentacles separated
  • 1 tablespoon extra-virgin olive oil
  • 6 celery ribs, thinly sliced
  • 1 cup flat-leaf parsley leaves
  • 1/3 cup chopped inner celery leaves
  • 1/3 cup marinated figs


  1. Combine Dijon mustard and honey together in a bowl. Add crushed ginger; stir until blended. Stir in lime juice and lime zest until blended. Stir in olive oil, 1 tablespoon at a time. Season with ground pink pepper; mix until dressing is combined.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat tentacles in 1 tablespoon olive oil.
  3. Grill tentacles on the preheated grill until lightly browned, 1 to 2 minutes per side.
  4. Combine celery, parsley, celery leaves, figs, and grilled tentacles in a large bowl. Add dressing; toss until combined.

05/24/2019
grilled octopus salad with marinated figs and ginger-lime dressing, recipe PT15M PT1H 5 455 calories

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