Gelatin 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 unexpected. The pesto here skips the usual pine nuts in favor of tigernut flour, which lends a subtle nuttiness and body without any tree nuts or legumes — and, crucially, without any hidden additives that can sneak into store-bought versions. A splash of fresh orange juice and a touch of apple cider vinegar give the pesto a bright, citrusy lift that echoes the fruit in the salad itself, while ground turmeric adds a warm, golden depth. Everything is completely plant-based and built from whole, recognizable ingredients, so there's no guesswork about what's actually in your bowl. The mandoline-thin fennel slices go glossy and tender once dressed, soaking up all that herby, garlicky goodness without losing their delicate crunch. Torn mint and reserved fennel fronds scattered over the top make it look as stunning as it tastes. This is the kind of salad that earns compliments at a dinner party and still comes together with minimal fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!