Almond Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and fresh citrus are already a dream combination, and a vibrant basil pesto ties them together in a way that feels both elegant and effortless. The pesto here skips the usual pine nuts or almonds entirely, using tigernut flour instead to build that creamy, slightly nutty body without any tree nut in sight — a genuinely clever swap that doesn't ask you to compromise on flavor or texture. A splash of fresh orange juice and a pinch of turmeric give the sauce a bright, golden edge that makes it taste like something you'd order at a restaurant and immediately try to reverse-engineer at home. The fennel is shaved paper-thin so it stays crisp and delicate, while the orange segments bring juicy sweetness to every bite. Torn mint and reserved fennel fronds scattered on top add a finishing freshness that makes the whole platter look stunning with almost zero extra effort. This is the kind of salad that converts people who think they don't like fennel, and it comes together with nothing more than a mandoline, a food processor, and a little patience with the orange segments.
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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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