Carrageenan Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but this vibrant pesto takes the whole thing somewhere unexpected. The dressing is blended from scratch using fresh basil, garlic, extra-virgin olive oil, and tigernut flour in place of the usual pine nuts — giving it a smooth, herby richness without any of the additives or stabilizers that sneak into store-bought versions. A splash of fresh orange juice and a pinch of turmeric round out the flavor with a subtle citrus brightness and a gorgeous golden hue. Because every component is made from whole, unprocessed ingredients, you never have to second-guess what's actually in your bowl. The technique is straightforward — a mandoline or sharp knife for the fennel, a food processor for the pesto, and a gentle toss to bring it all together. Finished with torn mint and feathery fennel fronds, it's the kind of salad that looks impressive enough for a dinner party but comes together with very little fuss. Serve it immediately so the fennel stays crisp and the pesto stays brilliantly green.
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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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