Grilled Octopus with California Avocado

Serves: 12

Ingredients

4 1/2 lb. octopus tentacles (3-2 oz. pieces cooked weight per serving)

3 Tbsp. California Avocado oil spray

2 Tbsp. blackening spice

Chili Garlic Oil

3 ripe, Fresh California Avocados

3 cups microgreens

Avocado Lemon Vinaigrette

1 1/2 cups Pickled Red Onion (recipe follows)

24 slices habanada or mini sweet bell peppers

1/8 cup minced garlic fried

Chili Garlic Oil (Yield: ¾ cup)

1/2 cup California Avocado oil

2 Tbsp. chili oil

2 garlic gloves minced

1/4 tsp. red pepper flakes

Avocado Lemon Vinaigrette (Yield: ¾ cup)

1/2 cup California Avocado oil

1/4 cup fresh lemon juice

1/2 tsp. salt

1/2 tsp. black pepper

Pickled Red Onion (Yield: 1 qt.)

1 lb. red onion

1 1/2 qt. water

3 tsp. salt

1/3 cup sugar

2 cups apple cider vinegar

1 Tbsp. sriracha hot sauce

1 Tbsp. fresh ginger minced

1 Tbsp. Moroccan spice blend (ras el hanout) or Chinese Five Spice

1/2 tsp. fresh garlic minced

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.