The bright tropical flavors offset the rich meaty pulpo in a very delicious way. But if octopus is not your thing it could easily be omitted or substituted with shrimp or chicken.
- 1 (15 oz) can pulpo available in latin markets
- ¼ cup extra-virgin olive oil
- ¼ cup fresh squeezed lime juice
- 4 cup baby arugula (4 ounces)
- salt and pepper as needed
- 1 (1 ½‑pound) papaya peeled, seeded and cut into 1‑inch cubes (4 cups)
- 1 large red onion sliced into ¼‑inch slivers
- 1 firm-ripe avocado quartered, pitted, peeled, sliced lengthwise
- 1 medium jicama peeled and cut into matchsticks
- 2 tablespoon mint leaves chopped
Wash and drain the pulpo.
Put lime juice, and generous pinch salt and pepper, in a medium bowl. Whisking, add olive oil in a slow and steady stream.
Put arugula in a large mixing bowl; add 2 tablespoons of the dressing, and generous pinch salt and pepper; toss to combine. Divide the arugula among 4 serving plates. Reserve the large mixing bowl mixing bowl.
In the large mixing bowl, combine pulpo, papaya, red onion, avocado, jicama and mint. Add the remaining dressing and gently toss to combine; season to taste with salt and pepper. Divide the pulpo mixture on top of the arugula. Sprinkle with pepper.