Low Sugar Basil-Pesto Fennel & Orange Salad
This salad is a bright, refreshing combination of shaved fennel and juicy orange segments, all brought together by a vivid, herb-forward pesto that's completely free of any sweeteners or added sugars. Every bit of sweetness here comes naturally from the navel oranges themselves, and even the pesto gets its gentle citrus lift from a tablespoon of freshly squeezed orange juice rather than anything processed or refined. The pesto is a standout on its own — tigernut flour gives it body in place of traditional pine nuts or parmesan, while turmeric adds a subtle warmth and that gorgeous golden-green color. Apple cider vinegar keeps the whole thing lively and balanced without leaning on any sweet condiments or bottled dressings that often sneak in hidden sugars. Shaving the fennel paper-thin on a mandoline is the move here — it transforms what can be a bold, assertive vegetable into something delicate and almost silky once it's dressed. Torn mint and reserved fennel fronds scattered over the top at the end add a final layer of freshness that makes the whole plate feel like something you'd order at a really good restaurant. It's the kind of dish that proves eating without added sugar doesn't mean eating without excitement.
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Learn more →Ingredients
4 servings
For the salad
- 2 medium fennel bulbs, fronds reserved
- 2 large navel oranges
For the pesto
- 2 cups fresh basil leaves, packed
- ¼ cup tigernut flour
- 2 cloves garlic, peeled
- ½ tsp fine sea salt, plus more to taste
- ⅓ cup extra-virgin olive oil
- 1 tbsp fresh orange juice
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh fennel fronds, roughly chopped (optional)
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Trim the fennel bulbs, removing the stalks and any tough outer layers. Using a mandoline or a sharp knife, shave the fennel crosswise into very thin slices, about 1/8 inch thick. Place in a large mixing bowl and set aside.
- 2
Cut the tops and bottoms off both oranges, then stand each orange upright and slice away the peel and white pith following the curve of the fruit. Working over a small bowl to catch the juice, cut between the membranes to release the segments. Squeeze the spent membranes to extract any remaining juice; reserve 1 tbsp of this juice for the pesto.
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