Name: Grilled Octopus with Lemon-Herb Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cooked octopus tentacles; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 clove garlic; 2 tbsp fresh parsley; 1 tsp fresh oregano; 0.5 cup canned chickpeas; 1 cup baby arugula; 2 tbsp red onion; 0.25 tsp sea salt; 0.25 tsp black pepper

Grilled Octopus with Lemon-Herb Vinaigrette

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 Vinaigrette

Tender octopus charred on a hot grill and drizzled with a zesty lemon-herb vinaigrette, served over a bed of protein-rich chickpeas and peppery arugula.

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NUTRITION

Protein

44.5g

Fat

17.7g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

8 oz cooked octopus tentacles

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

2 tbsp fresh parsley

1 tsp fresh oregano

0.5 cup canned chickpeas

1 cup baby arugula

2 tbsp red onion

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Rinse and pat the pre-cooked octopus tentacles completely dry with paper towels to ensure a crisp char.
2
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, and oregano to create the vinaigrette.
3
Preheat a grill or grill pan over medium-high heat and lightly brush the octopus with a teaspoon of the vinaigrette.
4
Grill the octopus for 3-4 minutes per side until the edges are beautifully charred and smoky.
5
In a medium bowl, toss the chickpeas, arugula, and thinly sliced red onion with half of the remaining vinaigrette.
6
Slice the grilled octopus into bite-sized pieces and arrange over the salad, drizzling with the final spoonfuls of dressing.