Salad “Quintana Roo” – Octopus In Salsa Verde, Grape Tomatoes, Red Onion & Watermelon:

add a piece of thick-sliced watermelon divided into five equal sections, top with 2 cup cut iceberg salad, five ea grape tomatoes and some finely sliced red onion rings, all dressed in an oil and vinegar vinaigrette, top with the marinated octopus, sprinkle with chopped cilantro

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