Octopus and Scallop Salad

Name: Octopus and Scallop Salad
Yield: 10
Ingredients: 8 tablespoons of olive oil; 1 kilogram of octopus in cans; 300 grams of cleaned scallops; 3 tablespoons of chopped parsley; 3 tablespoons of ground cumin; 1 avocado cut into cubes; 1 tablespoon of salt or to taste; 1 pimenta-dedo-de-moja seedless chopped; 3 tablespoons of lemon juice; 8 cups of mixed greens well torn

1
8 tablespoons of olive oil
2
1 kilogram of octopus in cans
3
300 grams of cleaned scallops
4
3 tablespoons of chopped parsley
5
3 tablespoons of ground cumin
6
1 avocado cut into cubes
7
1 tablespoon of salt or to taste
8
1 pimenta-dedo-de-moja seedless chopped
9
3 tablespoons of lemon juice
10
8 cups of mixed greens well torn

Ingredients

1
8 tablespoons of olive oil
2
1 kilogram of octopus in cans
3
300 grams of cleaned scallops
4
3 tablespoons of chopped parsley
5
3 tablespoons of ground cumin
6
1 avocado cut into cubes
7
1 tablespoon of salt or to taste
8
1 pimenta-dedo-de-moja seedless chopped
9
3 tablespoons of lemon juice
10
8 cups of mixed greens well torn

Directions

1
1
2
Heat two tablespoons of olive oil in a non-stick skillet over high heat and fry the octopus until it's tender
3
Transfer to a bowl and reserve
4
2
5
Heat another two tablespoons of olive oil and add the scallops
6
Let them cook on both sides until they're golden brown
7
Place in the same bowl as the octopus
8
2
9
Gently mix with chopped parsley, ground cumin, avocado, salt, pimenta-dedo-de-moja, and lemon juice
10
3
11
Serve individual portions by placing the torn greens on a plate, topping with the seafood, and finishing with the remaining sauce.