Eggless Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but this vibrant pesto takes the combination somewhere truly special. The dressing is blended entirely from fresh basil, garlic, olive oil, and a splash of orange juice, so there's no need to worry about hidden egg-based emulsifiers or store-bought sauces with unclear labels. Tigernut flour steps in as the base for the pesto, giving it body and a subtle nuttiness without any dairy or egg in sight. The turmeric adds a warm, golden undertone that makes the whole bowl look as stunning as it tastes. Thinly shaved fennel brings a delicate crunch that softens just enough under the bright, herby dressing, while the citrus segments keep every bite feeling light and refreshing. A scatter of torn mint and reserved fennel fronds on top makes this feel like something you'd order at a nice restaurant — but it comes together in your own kitchen with a food processor and a sharp knife.
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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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