Red Hot Fremantle Octopus Spinach Salad
Red Hot Fremantle Octopus with mango, avocado, and spinach in a zesty lime dressing. Perfect for a vibrant, flavorful salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fremantleoctopus.com.au.
Ingredients
- 250g Red Hot Fremantle Octopus, drained
- 2 tsp Lime, grated rind
- ¼ cup Lime Juice
- 2 cloves Garlic, chopped
- 2 tbsp Extra Virgin Olive Oil
- 1 Large Mango, diced
- 1 Large Avocado, diced
- ½ Red Onion, chopped
- ½ cup Coriander, chopped
- 80g Spinach, baby
- 1 lemon
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