Brazil Nut Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but a vibrant basil pesto pulls this salad into something genuinely special. The pesto here skips pine nuts entirely — tigernut flour steps in to add body and a subtle nuttiness without any tree nut concerns, making it a smart, allergy-conscious swap that actually tastes great. Fresh basil, garlic, olive oil, and a splash of orange juice come together in the food processor to create a bright, herby dressing that clings beautifully to every thin ribbon of fennel. The mandoline-shaved fennel gives the salad an elegant, restaurant-worthy look, while the citrus segments keep each bite light and refreshing. A pinch of turmeric and a hit of apple cider vinegar add just enough depth to keep things interesting. Torn mint and reserved fennel fronds scattered over the top make it as pretty as it is delicious. This is the kind of salad that disappears fast at a dinner party — and nobody will guess how effortlessly it came together.
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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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