Seafood Salad

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
• •¼ teaspoon salt
• •¼ teaspoon ground cumin
• •¼ teaspoon freshly ground black pepper
• •1 spray Vegetable oil cooking spray
• •1 pound octopus legs (cleaned by fishmonger)
• •¼ teaspoon salt
• •1 teaspoon sweet chili powder
• •¼ teaspoon freshly ground black pepper
• •1 small small yellow or orange bell pepper, cored, seeded and thinly sliced
• •1 small small zucchini, thinly sliced
• •1 small small cucumber, peeled and thinly sliced
• •2 tablespoons black olives (such as kalamata), pitted and sliced
• •¼ cup packed fresh mint, chopped
• •2 large Juice from 2 large lemons
• •4 small small (6-inch) whole-wheat pitas

Cooking Instructions

1. 1.

   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.

   20 min