MY OCTOPUS SALAD STUFFED INSIDE YUCCA BOWLS, with ASPARAGUS and AVOCADO!

What a lunch my friends. Looks good, taste good and I don’t think it adds any pounds to our slender bodies, since the little yucca bowls are fried in olive oil and drained super well, smile.
 
Category:  Entrée  
Approx. Prep and Cook Time:   Under 30 Minutes
Approximate Cost:    $34.38 or $17.19 per serving
Difficulty Level:  Intermediate
Allergens, Other:  Gluten Free  
Servings: 2 +
 
Ingredients
1 lb. of cooked octopus, cleaned and diced (Costco sells it at ($21.99)
2 tbsp. chopped olives, drained and rinsed (.40)
3 Roma Tomatoes (.99)
½ small chopped Jalapeno, seeded (.25)
¼ c. chopped roasted red peppers (.50)
½ Red onion, chopped (.40)
1 handful of Cilantro, chopped (.25)
1 lemon - juice of a large lemon (.50)
¼ c. extra virgin olive oil ($1.25)
1 ½ tsp. Roasted Garlic and Herbs (.35)
8 Goya Yuca Cups ($3.00)
4 c. Mixed greens ($1.50)
½ lb. asparagus ($1.75)
1 avocado ($1.25)
 
Directions 

1. The octopus is already cooked and clean, however, I like to rinse and pat dry it before dicing it in bite size pieces and place in a med-size bowl.
2. Steam the asparagus in ½ cup of salted water to-taste until bright green.
3. Meantime, chop the onion, olives, roasted red peppers, and Jalapeno and add to the octopus’s bowl.
4. Add 4 tbsp. of olive oil, Roasted Garlic and Herbs, lemon juice (and some Red Hot sauce to taste if you want) and chopped cilantro. Stir it all well. Refrigerate while you prepare the plantains.
5. In a skillet with whatever olive oil you have left of maybe a bit more, fry the plantains until golden brown according to the package directions.
6. Slice the avocado, tomatoes and you are ready to plate as soon as all the plantains are done. If you want, just use my slide presentation to plate.  Emjoy!