Seafood Salad

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Self Magazine

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Ingredients

4 oz fresh goat cheese

4 oz 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

Vegetable oil cooking spray

1 pound octopus legs (cleaned by fishmonger)

1 teaspoon sweet chili powder

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

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