Cashew 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 and any tree nuts entirely — tigernut flour (which is actually a tuber, not a nut at all) steps in to give the sauce body and a subtle earthiness without any cross-contact concerns. A splash of fresh orange juice and apple cider vinegar keep the pesto bright and lively, while ground turmeric adds a warm golden hue that makes the whole bowl look stunning. Shaving the fennel paper-thin on a mandoline is the move — it softens the anise bite and lets the dressing cling to every slice. The result is a salad that feels light and refreshing but bold enough to hold its own as a starter or a side at any table. Scatter on the torn mint and reserved fennel fronds right before serving and you've got something that looks like it came out of a restaurant kitchen with very little effort.
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!