Octopus W/avocado Puree, Radish & Mint Salad Recipe

Directions for Preparation

1. 1

   Prepare the Octopus

   In a large pot, bring 2 liters of water to a boil. Add the octopus and boil for about 45 minutes or until tender. Once cooked, remove from water and let it cool. Cut the octopus into bite-sized pieces.

2. 2

   Make the Avocado Puree

   In a blender, combine the avocado, garlic, lemon juice, and a pinch of salt. Blend until smooth and creamy. If needed, add a little water to achieve the desired consistency.

3. 3

   Prepare the Salad

   Thinly slice the radishes and chop the fresh mint leaves. In a bowl, combine the radishes and mint, then drizzle with olive oil, and season with salt and black pepper.

4. 4

   Assemble the Dish

   On a plate, spread a generous layer of avocado puree. Top with the cooked octopus pieces and finish with the radish and mint salad on the side. Drizzle with additional olive oil if desired.