Avocado and Octopus Appetizer Salad

Avocado and Octopus Appetizer Salad

It goes well with ice cold wine, Awamori or shochu.

Ingredients: 2-3 servings

Boiled octopus
150 g
1 small bunch
Vegetable oil
2 tablespoons
1 tablespoon
Lemon juice
1 tablespoon
1 tablespoon
Soy sauce
1/4 teaspoon
to your liking


1. Cut the octopus into easy to eat sized pieces. Combine the vegetable oil, vinegar, salt and pepper and mix it with the octopus. Use the soft leaves of the watercress.
2. In a bowl, combine the ingredients from the lemon juice to wasabi on the list.
3. <Follow the step from here on out right before you're planning on eating> Cut the avocado into easy to eat pieces.
4. Lightly drain the octopus and toss it with avocado. Serve on a plate and garnish with watercress.

Story Behind this Recipe

My goal was to find an appetizer that satisfies an adult palate. So I mixed the watercress and wasabi that I like, (which I think have grown-up tastes) and combined them together.