Lupin 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 in a food processor from packed fresh basil, garlic, olive oil, and a splash of fresh orange juice, giving it a vivid green color and a citrus-forward lift that ties the whole salad together. Instead of pine nuts or other legume-adjacent thickeners, the pesto gets its body from tigernut flour — a smart swap that keeps things completely lupin-free without sacrificing that rich, coating texture you want in a good pesto. A pinch of turmeric and a hit of apple cider vinegar round out the flavor with just enough warmth and tang. The fennel is shaved paper-thin so it stays crisp and delicate, soaking up the dressing beautifully rather than turning heavy or soggy. Torn mint and reserved fennel fronds scattered on top add a fresh, aromatic finish that makes this salad look as good as it tastes. It's the kind of dish that feels elegant enough for a dinner party but comes together with minimal fuss.
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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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