Green Salad with Baby Octopus
Baby octopus brings protein and iodine, while the greens keep the salad light and refreshing even with a vivid dressing. The flavor turns contrasting, lightly sweet-tart, and especially good in warm weather.
Dice the pineapple (70 g) finely, and cut the tomato (60 g) into halves or small pieces. Slice the cucumbers (60 g) coarsely or use them as the crisp green base instead of a standard lettuce mix.
The baby octopus, saved here under octopus (120 g), can be cut in half if needed and seared in half of the olive oil (30 g) for 4-5 minutes. Salt with table salt (2 g) only at the end, because seafood may already be naturally salty.
In the same pan, warm the pineapple with allulose (5 g) for 2-3 minutes to make a light sweet-tart sauce. Add lime juice (5 g), chili (1 g), and remove the mixture from the heat once it thickens slightly.
Dress the cucumbers with the remaining olive oil (30 g), then arrange the octopus, tomatoes, and warm pineapple sauce on top. Serve the salad immediately while the contrast between the cool greens and warm seafood is still clear.
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