Name: Seafood Salad
Yield: Makes 4 servings
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

This C-food salad supplies the full RDA of infection-fighting vitamin C, which also helps you absorb iron from the octopus.

Recipe information

Yield
Makes 4 servings

Ingredients

Dressing:

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

Salad:

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

Need to make a substitution?

Preparation

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.

Nutrition Per Serving

Per serving: 465 calories

19.1 g fat

7.4 g saturated

46.1 g carbohydrates

6.7 g fiber

33 g protein

#### Nutritional analysis provided by Self