Gut Friendly Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are a classic pairing, but this version takes things somewhere truly special with a vibrant, herb-forward pesto that ties every bite together. The pesto skips traditional pine nuts and parmesan entirely, leaning on tigernut flour for body and a hit of fresh orange juice and apple cider vinegar for brightness — ingredients that are genuinely kind to a sensitive digestive system. Ground turmeric adds a subtle warmth and a gorgeous golden hue without overwhelming the fresh basil. Fennel itself is a standout here: shaved paper-thin on a mandoline, it's delicate and slightly sweet rather than sharp, and it plays beautifully against the citrus. Everything comes together with a gentle toss so the fennel stays glossy and light rather than weighed down. Torn mint and reserved fennel fronds scattered over the top make it look as good as it tastes. This is the kind of salad that feels elegant enough for a dinner party but simple enough to pull off on a weeknight without any stress.
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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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