Serves 2-4

Ingredients

• 1 radicchio, shredded
• 1 fennel bulb, thinly sliced
• 1 cup fresh orange juice
• 1 frisee
• 1/4 bunch parsley, chopped
• 1/4 bunch mint, chopped
• 2 tbsp olive oil
• 1 lime, juiced
• 1/2 tbsp coconut aminos
• 1/2 tbsp tahini
• 2-3 octopus tentacles
• 1 tbsp olive oil
• 1/2 lemon, juiced
• Salt and pepper to taste

Steps

• Combine fennel and orange juice with a pinch of salt to marinate in a large bowl. Let sit for 30-45 minutes, tossing occasionally.
• Toss the marinated fennel, radicchio, parsley, mint and frisee together with 2 tbsp olive oil, lime juice, coconut aminos, tahini and salt & pepper to taste.
• In a pot, simmer octopus tentacles for about 30 minutes. Drain and grill over medium high heat for a few minutes on each side. Toss in olive oil, lemon, salt and pepper to taste.
• Toss sliced grilled octopus with salad and serve immediately.
• Enjoy!