I love the texture of octopus, when it is cooked perfectly. In this salad the char from grilling it, combined with the smooth softness of the avocado, adds to the excitement. The double sucker species of octopus is the best one to use, as it cooks really well. Most of the time, octopus comes frozen but that’s not a bad thing. In fact, the freezing process helps to tenderise the meat. You could also make this salad with squid or cuttlefish.