Low Iodine Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but this vibrant pesto takes the whole thing somewhere unexpected. The sauce skips the usual pine nuts and parmesan — both common concerns for anyone watching iodine intake — and instead leans on tigernut flour for body and a generous pour of extra-virgin olive oil for richness. Fresh basil, garlic, a splash of orange juice, and a pinch of turmeric make it bold, bright, and completely plant-based without sacrificing any of that classic pesto personality. The fennel is shaved paper-thin so it stays crisp and delicate, soaking up just enough of the herby dressing to taste cohesive rather than overdressed. Supremed orange segments add bursts of sweetness that balance the anise notes of the fennel beautifully. A handful of torn mint and reserved fennel fronds scattered on top at the end keeps everything feeling fresh and a little fancy. It comes together quickly and looks stunning on a platter, making it an easy choice when you want something impressive that still plays by the rules.
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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 tasteChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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