Artificial Flavors Free 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 homemade pesto that's as bold as it is beautiful. Every component here is completely from scratch — fresh basil, raw garlic, extra-virgin olive oil, and a splash of real orange juice — so there's no need to second-guess what's hiding in a store-bought sauce or dressing. The pesto gets an unexpected twist from tigernut flour and a pinch of ground turmeric, giving it a slightly nutty depth and a gorgeous golden-green hue without relying on anything artificial. Thin-shaved fennel brings a delicate crunch that plays perfectly against the sweet, juicy citrus segments, and the whole dish comes together with a gentle toss rather than a heavy dressing. Torn mint and reserved fennel fronds scattered over the top add a final layer of freshness that makes it look as good as it tastes. It's the kind of salad that feels fancy enough for a dinner party but is genuinely simple to pull off at home.
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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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