15 INGREDIENTS • 7 STEPS • 30MINS

Grilled Seafood Salad-Baby Octopus

Name: Grilled Seafood Salad-Baby Octopus
Total time: PT1800.0S
Yield: 4
Ingredients: 6 ounce Baby Octopus; 21 Shrimp; 6 ounce Squid Rings; to taste Kosher Salt; to taste Cayenne Pepper; to taste Lime Juice; to taste Granulated Garlic; 1 head Romaine Heart; 5 Baby Red Radish; 1/4 cup Greek Yogurt; 1 1/2 Lime; 1 tablespoon Fresh Chives; 1 tablespoon Honey; 2 tablespoon Extra-Virgin Olive Oil; to taste Jalapeño Pepper

Recipe

4.5

4 ratings

This healthy, filling, and protein-packed seafood salad will be the best part of any meal!

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Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

This healthy, filling, and protein-packed seafood salad will be the best part of any meal!

30MINS

Total Time

$14.52

Cost Per Serving

Ingredients

Servings

4

us / metric

6 oz

Baby Octopus

21

Shrimp, deveined, peeled

6 oz

Squid Rings

to taste

Kosher Salt

to taste

Cayenne Pepper

to taste

Lime Juice

to taste

Granulated Garlic

1 head

Romaine Heart

5

Baby Red Radish, thinly sliced

1/4 cup

Greek Yogurt

1 1/2

Limes, juiced

3 Tbsp juice per 4 servings

1 Tbsp

Fresh Chives, sliced

1 Tbsp

Honey

2 Tbsp

Extra-Virgin Olive Oil

to taste

Jalapeño Peppers, finely sliced

Nutrition Per Serving

VIEW ALL

Calories

275

Fat

9.8 g

Protein

36.4 g

Carbs

10.6 g

Love This Recipe?

Add to plan

Grilled Seafood Salad-Baby Octopus

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Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

Cooking InstructionsHide images

step 1

Season Baby Octopus (6 oz), Shrimp (21) and Squid Rings (6 oz) with Kosher Salt (to taste), Cayenne Pepper (to taste), Lime Juice (to taste) and Granulated Garlic (to taste).

step 2

Combine Romaine Heart (1 head) and Baby Red Radish (5).

step 3

Mix Greek Yogurt (1/4 cup) with the juice from Limes (1 1/2), Fresh Chives (1 Tbsp) and Honey (1 Tbsp). Season with Kosher Salt (to taste) and Cayenne Pepper (to taste). Toss with the salad and arrange on a serving platter.

step 4

Grill the seafood until just done but still moist on the inside.

step 5

Drizzle with Lime Juice (2 Tbsp) and Extra-Virgin Olive Oil (2 Tbsp). Toss.

step 6

Top the salad with the grilled seafood and add some Jalapeño Peppers (to taste).

step 7

Serve and enjoy!