MSG 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 bright green sauce comes together in a food processor using fresh basil, garlic, a splash of orange juice, and tigernut flour in place of the usual pine nuts — every single ingredient is whole and clean, with no flavor enhancers or additives hiding anywhere. That matters more than people realize, since store-bought pestos and pre-made dressings are common culprits for sneaking in glutamates under ingredient names that don't always raise a red flag. Here, you control everything from the first pulse to the final drizzle of olive oil. The turmeric adds a subtle warmth and gorgeous color, while the apple cider vinegar keeps the dressing lively and balanced. Torn mint and reserved fennel fronds scattered over the top make it look like something you'd order at a nice restaurant, but it comes together with minimal effort and a single food processor. It's the kind of salad that feels both refreshing and a little indulgent — perfect as a starter or a light main.
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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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