Worth a trip

Seafood Salad

Name: Seafood Salad
Ingredients: 4 ounces fresh goat cheese; 4 ounces lowfat plain yogurt; 1 tablespoon lemon zest; 1 clove garlic, chopped; 1 tablespoon fresh mint, chopped; 1 tablespoon honey; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon ground cumin; 1/4 teaspoon freshly ground black pepper; Vegetable oil cooking spray; 1 pound octopus legs (cleaned by fishmonger); 1/4 teaspoon salt; 1 teaspoon sweet chili powder; 1/4 teaspoon freshly ground black pepper; 1 small yellow or orange bell pepper, cored, seeded and thinly sliced; 1 small zucchini, thinly sliced; 1 small cucumber, peeled and thinly sliced; 2 tablespoons black olives (such as kalamata), pitted and sliced; 1/4 cup packed fresh mint, chopped; Juice from 2 large lemons; 4 small (6-inch) whole-wheat pitas

A small grocery run gets this on the table.

Ingredients

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directions

1.
Combine dressing ingredients with 6 tablespoons water in a blender. Coat grill or grill pan with cooking spray and heat over medium-high heat. Lightly coat octopus with cooking spray and sprinkle with salt, chili powder and black pepper. Grill octopus, turning occasionally, until meat is white, 8 to 10 minutes. Roughly chop octopus on the diagonal. Toss octopus in a bowl with vegetables, olives, mint and juice. Transfer to a platter and serve with dressing and pita on the side.

Recipes sourced from Epicurious.com.

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