Grilled Octopus Salad With Marinated Figs And Ginger-Lime Dressing Recipe

Name: Grilled Octopus Salad With Marinated Figs And Ginger-Lime Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Lime Dressing:, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1 teaspoon crushed ginger, and more.

Yes, Grilled Octopus Salad With Marinated Figs And Ginger-Lime Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Octopus Salad With Marinated Figs And Ginger-Lime Dressing

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