4 tablespoons of olive oil
1 1/2 kg of cleaned and chopped octopus
6 tablespoons of lemon juice
2 tablespoons of grated lime zest
1 x-large avocado, cut into small pieces
2 minced garlic cloves
6 tablespoons of chopped scallion
6 tablespoons of fresh sweet herb, chopped
1 tablespoon of dried sweet herb, in seeds
salt and pepper to taste
2 avocados, peeled and cubed
2 sprigs of fresh sweet herb, cut into strips for garnish
4 tablespoons of olive oil
1 1/2 kg of cleaned and chopped octopus
6 tablespoons of lemon juice
2 tablespoons of grated lime zest
1 x-large avocado, cut into small pieces
2 minced garlic cloves
6 tablespoons of chopped scallion
6 tablespoons of fresh sweet herb, chopped
1 tablespoon of dried sweet herb, in seeds
salt and pepper to taste
2 avocados, peeled and cubed
2 sprigs of fresh sweet herb, cut into strips for garnish
Heat 2 tablespoons of olive oil over high heat
Add the octopus and cook for 5 minutes. Reserve
In a bowl, mix together the lemon juice and lime zest
Add some drops of this mixture at a time, whisking well until creamy
Add the garlic, scallion, sweet herb, salt, pepper, and octopus
Cover and refrigerate for 1 day to another, or up to 2 days
A few hours before serving, mix the avocado well
Place the salad in the center of a platter and arrange the sweet herb strips around it
Let it rest at room temperature for 1 hour before serving
Serves 12 people.
