Name: Grilled Octopus with Lemon-Herb Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Octopus tentacles; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 2 tbsp Fresh parsley; 1 clove Garlic; 0.5 cup Cannellini beans; 1 cup Baby arugula; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Red pepper flakes

Grilled Octopus with Lemon-Herb Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Octopus with Lemon-Herb Dressing

Tender octopus charred on a hot grill and drizzled with a zesty lemon-herb dressing, served over a bed of protein-packed white beans and peppery arugula.

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NUTRITION

Protein

34.6g

Fat

15.9g

Carbs

28.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Octopus tentacles

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

2 tbsp Fresh parsley

1 clove Garlic

0.5 cup Cannellini beans

1 cup Baby arugula

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

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PREPARATION

1
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, parsley, sea salt, black pepper, and red pepper flakes to create the dressing.
2
Rinse and drain the cannellini beans, then toss them in a bowl with the baby arugula and one tablespoon of the prepared dressing.
3
Preheat a grill or grill pan over high heat and sear the octopus tentacles for 3 to 4 minutes per side until they are heated through and beautifully charred.
4
Slice the grilled octopus into bite-sized pieces and arrange them over the bean and arugula salad, finishing with a final drizzle of the remaining lemon-herb dressing.