Coconut Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and fresh orange segments are already a classic pairing, but this recipe takes that combination somewhere truly special with a vibrant, herb-forward pesto that ties everything together. The pesto itself is the real star — packed basil leaves blended with garlic, turmeric, a splash of apple cider vinegar, and a hit of fresh orange juice create something bold, bright, and a little unexpected. Instead of the usual pine nuts, tigernut flour gives the pesto body and a subtle nuttiness without any tree nuts or coconut-derived ingredients sneaking in, which makes it a genuinely safe and satisfying option for anyone navigating those restrictions. The fennel is shaved paper-thin so it stays crisp and delicate, soaking up just enough of that glossy green dressing without getting weighed down. Supremed orange segments add juicy bursts of sweetness that balance the anise notes of the fennel beautifully. Finished with torn mint and reserved fennel fronds, this salad looks like something you'd order at a nice bistro but comes together with a food processor and a sharp knife. It's the kind of dish that makes a stunning first impression at a dinner party or feels like a treat on a quiet weeknight.
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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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