Octopus and avocado salad たことアボカドのサラダ

japanese cake

When we buy a boiled leg of octopus, it takes at least 3 separate sittings for us to finish it. So, beside the usual sashimi, I usually come up with a few variations. Since we had a ripe avocado, I decided to make something similar to tuna and avocado cubes. I garnished this with chiffonade of perilla.

I used both slices and small chunks of the octopus to finish up the remaining octopus leg.

For the tuna and avocado dish, I used minced garlic and dark sesame oil, for this I used finely diced red onion and olive oil, instead. I was aiming for a more gentle tasting dressing.

Ingredients (2 servings):

Boiled octopus leg, cut thinly as well as in small chunks, amount arbitrary but I used about the half of the leg.

Ripe avocado, half, skin and some removed and cut into small cubes

Red or sweet onion, half, small, finely diced

For dressing:

1/2 tbs light olive oil

1 tbs soy sauce

1/2 tbs rice vinegar or Yuzu juice

For garnish

2 perilla leaves, cut into thin chiffonade

Directions:

I mixed the ingredients for the dressing.

Mixed the octopus, avocado, onion and the dressing.

Garnish with the perilla.

This was a good salad. Since octopus does not have a strong flavor, I toned down the dressing and replaced the garlic with red onion which worked well. This was a good drinking snack and also we finished the boiled octopus leg in time before it went bad.

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