Mediterranean Diet Friendly Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are a classic pairing, and dressing them in a vibrant homemade basil pesto takes the combination somewhere truly special. The pesto itself is built on extra-virgin olive oil, fresh basil, garlic, and a splash of fresh orange juice, so every element on the plate is pulling double duty — flavor and nourishment at once. Tigernut flour gives the pesto a subtle body without relying on traditional pine nuts or cheese, keeping things plant-forward while still delivering that rich, coating texture you want from a good pesto. Using a mandoline to shave the fennel paper-thin means it absorbs the dressing beautifully rather than sitting heavy, and the whole dish stays light and bright. A pinch of turmeric and a hit of apple cider vinegar round out the pesto with just enough depth to make it feel complex rather than simple. Scattered fennel fronds and torn fresh mint finish the platter with color and fragrance that make it look as good as it tastes. This is the kind of salad that earns compliments at a dinner table but honestly takes almost no effort to pull together.
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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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