Fish Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but a vibrant basil pesto ties everything together in a way that feels genuinely exciting. The pesto here skips the usual pine nuts or parmesan entirely — tigernut flour gives it body and a subtle nuttiness, while a splash of fresh orange juice and apple cider vinegar keep it bright and lively. There's nothing from the sea anywhere in this dish, so it's a completely worry-free option for anyone navigating fish or shellfish restrictions without having to scrutinize a single label. Shaving the fennel paper-thin on a mandoline is the move that makes this salad feel restaurant-worthy, letting it soak up that glossy, herb-forward dressing beautifully. The turmeric adds a warm golden hue to the pesto that makes the whole platter look almost too pretty to eat. Fresh fennel fronds and torn mint scattered over the top at the end add a little extra freshness that takes it from good to genuinely memorable. This is the kind of salad that converts people who think they don't like fennel.
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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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