Breastfeeding Friendly Basil-Pesto Fennel & Orange Salad
Crisp shaved fennel and juicy orange segments are already a classic pairing, but this bright, herby pesto takes the whole thing somewhere truly special. The homemade basil pesto gets a citrusy lift from fresh orange juice and a subtle warmth from ground turmeric — both of which make this salad feel nourishing and intentional rather than just pretty on a plate. Tigernut flour stands in for traditional pine nuts, keeping the pesto nut-free and easy on a postpartum body that may be navigating new sensitivities. Fresh basil, olive oil, and garlic are all ingredients worth celebrating during breastfeeding, and this recipe lets them shine without any processed shortcuts. The technique is straightforward — a mandoline or sharp knife, a food processor, and a gentle toss — so you're not spending more energy than you have on a busy day. Fennel fronds and torn mint scattered over the top add a finishing freshness that makes the whole dish look like something from a restaurant, even if it came together in your own kitchen. Serve it immediately so the fennel stays crisp and the pesto stays vivid green.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!