Gluten Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but this recipe takes things somewhere truly special with a vibrant basil pesto that ties the whole dish together. The pesto skips traditional pine nuts entirely, using tigernut flour instead — a naturally grain-free, gluten-free ingredient that adds body and a subtle nuttiness without any wheat-based thickeners or fillers. A splash of fresh orange juice and a pinch of turmeric give the pesto a bright, citrusy edge that makes it feel tailor-made for this salad rather than just borrowed from a pasta night. Shaving the fennel paper-thin on a mandoline is the move here — it transforms what can be a bold, assertive vegetable into something delicate and almost sweet. Tossing everything gently means the orange segments stay intact and the fennel gets glossy and lightly coated rather than weighed down. Finished with torn mint and reserved fennel fronds, this is the kind of salad that looks like it came from a restaurant but comes together entirely in your own kitchen. It's fresh, herby, and just a little unexpected — exactly the kind of dish that makes people ask for the recipe.
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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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