NUTRITION

SERVINGS

INGREDIENTS

8 oz Cooked octopus tentacles

0.5 cup Cannellini beans

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Fresh oregano

1 tsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby arugula

0.25 cup Red onion

PREPARATION

• 1

  Preheat a grill or cast-iron grill pan over medium-high heat.

• 2

  Pat the cooked octopus tentacles completely dry with paper towels and lightly brush with a tiny amount of the olive oil to prevent sticking.

• 3

  Place the octopus on the hot grill and sear for 3 to 4 minutes per side until deeply charred and heated through.

• 4

  In a small glass jar or bowl, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, chopped oregano, parsley, sea salt, and black pepper.

• 5

  In a medium bowl, combine the rinsed cannellini beans, baby arugula, and thinly sliced red onion.

• 6

  Toss the bean salad with half of the lemon-herb dressing and arrange on a serving plate.

• 7

  Slice the grilled octopus into bite-sized pieces, place over the salad, and drizzle with the remaining dressing before serving.