Eosinophilic Esophagitis Friendly Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments make for a salad that feels genuinely restaurant-worthy, and the bright, herby pesto pulling it all together is the kind of thing you'll want to eat straight off the spoon. Managing eosinophilic esophagitis means navigating a long list of common trigger foods — dairy, nuts, wheat, soy — and most store-bought pestos check at least one of those boxes. This version swaps traditional pine nuts and parmesan for tigernut flour, which brings a subtle nuttiness and body to the sauce without any actual tree nuts or dairy in sight. The pesto comes together in a food processor in under a minute, blending fresh basil, garlic, olive oil, and a splash of orange juice into something vivid and deeply flavorful. Thin-sliced fennel has a delicate crunch that softens just slightly once dressed, and the sweet citrus segments balance the anise notes beautifully. A finish of torn mint and reserved fennel fronds keeps everything feeling fresh and a little fancy. It's the kind of dish that proves eating around restrictions doesn't have to mean eating around flavor.
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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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