Lactose Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but this vibrant pesto takes the combination somewhere truly special. The dressing is built entirely from fresh basil, garlic, olive oil, and a splash of orange juice, so it's naturally free of any dairy without requiring substitutions or workarounds. Tigernut flour steps in where parmesan would traditionally appear, lending a subtle nuttiness that keeps the pesto rich and cohesive. The result is a glossy, herb-forward coating that clings beautifully to the paper-thin fennel slices and sweet citrus segments. A pinch of turmeric and a hit of apple cider vinegar give the dressing just enough edge to balance the brightness of the orange. Torn mint and reserved fennel fronds scattered over the top add a fresh, aromatic finish that makes the whole plate feel restaurant-worthy. It comes together quickly and is the kind of salad that genuinely surprises people — bold, elegant, and completely plant-based from start to finish.
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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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