Legume Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but this bright, herby pesto takes the combination somewhere truly special. The dressing is built from fresh basil, raw garlic, a splash of orange juice, and tigernut flour — which steps in as the nut-free, legume-free base that gives the pesto its body without any pine nuts, cashews, or chickpea-based thickeners. It's a smart swap that keeps the texture lush and the flavor clean, with a subtle warmth from ground turmeric and a little tang from apple cider vinegar. The fennel is shaved paper-thin so it stays delicate and crisp, soaking up just enough of that glossy green dressing without getting weighed down. Scattered fennel fronds and torn mint on top make the finished platter look like something you'd order at a restaurant, but the whole thing comes together with a mandoline and a food processor. It's the kind of salad that works as a stunning starter or a light main, and it's genuinely refreshing — cool, citrusy, and deeply aromatic all at once.
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!