Avocado & Octopus Citrus Bowl (Edit recipe)

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This bright, zesty octopus salad is loaded with creamy avocado, crunchy cucumber, and a kick of lime—all tossed in a sweet-meets-tangy mango dressing. It’s fresh, fiery (if you want it to be), and the perfect way to level up your lunch or wow guests at your next summer dinner party.

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

13

Serves: 5

Ingredients

Salad

.5 lb Octopus
1 whole Yellow Bell Pepper, diced
1 whole Orange Bell Pepper, diced
2 whole Avocado, diced
1 whole English Cucumber, sliced
.5 cup Cilantro, chopped

Dressing

1 whole Mango, ripe, peeled, diced
2 - 3 Tbsp Extra Virgin Olive Oil
2 - 3 Tbsp Apple Cider Vinegar
1 tsp Chili Lime Seasoning
2 Tbsp Cilantro

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the dressing: Blend mango, olive oil, lime juice, vinegar, cilantro, and salt until smooth.
Adjust seasoning to taste. Thin with water if needed.
In a large bowl, gently toss the octopus, avocado, cucumber, cilantro , bell peppers with lime juice. Season with salt and pepper.
Drizzle with mango dressing and gently mix.
Garnish with extra cilantro

Notes

Use grilled octopus for a smoky, savory depth.
Add arugula or baby greens for a heartier salad.
Great served cold or room temp, making it perfect for summer meals or entertaining.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	169
Fat:	7 g
Carbohydrates:	17 g
Protein:	12 g
Cholesterol:	32 g
Sodium:	264 mg
Fiber:	3 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.