Citric Acid Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and fresh orange segments are already a classic pairing, and this herby pesto brings them together in a way that feels genuinely special. The pesto itself is built around packed basil leaves, tigernut flour in place of traditional pine nuts, and a splash of fresh orange juice that keeps everything bright without leaning on any concentrated citric acid additives. Apple cider vinegar adds just enough tang to balance the richness of the olive oil, and a pinch of turmeric gives the whole thing a warm, golden undertone. For anyone navigating citric acid sensitivities, store-bought dressings and pestos are often a minefield of hidden additives, so making your own from scratch here is genuinely freeing. The technique is straightforward — a mandoline gets the fennel paper-thin so it absorbs the pesto beautifully, and supreming the oranges means you get clean, juicy segments without any bitter pith. Torn mint and reserved fennel fronds scattered over the top at the end keep it feeling fresh and a little elegant. This is the kind of salad that looks like you tried very hard and tastes even better than it looks.
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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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