Dairy Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but this salad takes things somewhere truly special with a vibrant, herb-forward pesto that pulls it all together. The pesto skips the usual parmesan entirely — instead, tigernut flour gives it body and a subtle nuttiness, while fresh basil, garlic, and a splash of orange juice keep it bright and bold. Every element here is naturally free of dairy, so there's no swapping or substituting required; the recipe just works as written. Thin-sliced fennel has a delicate crunch that softens beautifully once it's tossed in that glossy green dressing, and the citrus segments add little bursts of sweetness in every bite. A finish of torn mint and reserved fennel fronds makes the whole platter look like something from a restaurant, even though it comes together with a mandoline and a food processor. This is the kind of salad that converts people who think they don't like fennel — fresh, fragrant, and genuinely exciting on the plate.
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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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