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Octopus Salad with Avocado and Grapefruit
This vibrant salad combines the unique taste of octopus with creamy avocado and tangy grapefruit, providing a rich source of tryptophan and healthy fats for optimal neurotransmitter function. Tryptophan in octopus supports serotonin production, positively impacting the HPA axis.
Octopus (4 oz): Tryptophan (260 mg) - Supports serotonin production, positively impacting the HPA axis.
Avocado (1 medium): Folate (90 mcg), healthy fats - Supports serotonin production and overall brain health.
Grapefruit (1/2): Vitamin C (38 mg) - Boosts general health and immune function.
Ingredients
1 cooked octopus, sliced
1 avocado, diced
1 grapefruit, segmented
1 red onion, thinly sliced
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper to taste
Instructions
Combine all ingredients in a bowl. Drizzle with olive oil and lemon juice. Toss gently and serve chilled.
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