This C-food salad supplies the full RDA of infection-fighting vitamin C, which also helps you absorb iron from the octopus.

Ingredients

Dressing:

　　4 ounces lowfat plain yogurt

　　1 tablespoon lemon zest

　　1 clove garlic, chopped

　　1 tablespoon fresh mint, chopped

　　1 tablespoon honey

　　2 tablespoons fresh lemon juice

　　2 tablespoons olive oil

　　1/4 teaspoon salt

　　1/4 teaspoon ground cumin

　　1/4 teaspoon freshly ground black pepper

Salad:

　　1 pound octopus legs (cleaned by fishmonger)

　　1/4 teaspoon salt

　　1 teaspoon sweet chili powder

　　1/4 teaspoon freshly ground black pepper

　　1 small yellow or orange bell pepper, cored, seeded and thinly sliced

　　1 small zucchini, thinly sliced

　　1 small cucumber, peeled and thinly sliced

　　2 tablespoons black olives (such as kalamata), pitted and sliced

　　1/4 cup packed fresh mint, chopped

　　Juice from 2 large lemons

　　4 small (6-inch) whole-wheat pitas

　　Combine dressing ingredients with 6 tablespoons water in a blender. Coat grill or grill pan with cooking spray and heat over medium-high heat. Lightly coat octopus with cooking spray and sprinkle with salt, chili powder and black pepper. Grill octopus, turning occasionally, until meat is white, 8 to 10 minutes. Roughly chop octopus on the diagonal. Toss octopus in a bowl with vegetables, olives, mint and juice. Transfer to a platter and serve with dressing and pita on the side.

Nutrition Per Serving

　　19.1 g fat

　　7.4 g saturated

　　46.1 g carbohydrates

　　6.7 g fiber

　　33 g protein

　　#### Nutritional analysis provided by Self