Ginger Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but a vibrant basil pesto pulls this salad into something genuinely special. The pesto comes together in a food processor with fresh basil, garlic, turmeric, a splash of apple cider vinegar, and a tablespoon of freshly squeezed orange juice — no ginger anywhere in sight, which makes it a reliable choice when you need to keep that ingredient off the table entirely. Tigernut flour stands in as the base for the pesto, giving it body and a subtle nuttiness without any of the usual suspects that can sneak into store-bought versions. The fennel is shaved paper-thin so it stays crisp and delicate, while the orange segments add bursts of sweetness that balance the herby, garlicky dressing beautifully. A scatter of torn mint and reserved fennel fronds on top keeps everything fresh and a little unexpected. It's the kind of salad that looks impressive on a platter but comes together with surprisingly little effort — and every single component earns its place.
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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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