Anti Inflammatory Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but this salad takes things somewhere truly special with a vibrant, dairy-free basil pesto that ties everything together. The pesto leans on tigernut flour instead of traditional pine nuts or parmesan, keeping it rich and creamy while staying completely plant-based and grain-free. A pinch of ground turmeric and a splash of apple cider vinegar give the dressing a gentle brightness that also happens to be exactly what an anti-inflammatory approach calls for — bold flavor built from ingredients that work with your body, not against it. Extra-virgin olive oil, fresh garlic, and a hit of fresh orange juice round out the pesto so it tastes anything but compromised. The fennel is shaved paper-thin, which softens its anise edge and lets it soak up all that herby, citrusy dressing beautifully. Torn mint and reserved fennel fronds scattered over the top make it look like something you'd order at a restaurant, but it comes together in your own kitchen with just a mandoline and a food processor. This is the kind of salad that converts skeptics — the kind you keep going back to for another forkful.
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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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