Nightshade 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, with tigernut flour standing in for the pine nuts you'd find in a traditional pesto — making it a smart, allergy-friendly swap that still delivers that rich, nutty body. A pinch of turmeric and a hit of apple cider vinegar round out the flavor so the pesto tastes bold and complex without a single nightshade in sight. Avoiding tomatoes, peppers, and paprika-heavy sauces can make salad dressings feel limited, but this one proves there's no shortage of flavor when you lean into fresh herbs and citrus. The technique is straightforward — mandoline-thin fennel, hand-cut orange supremes, and a gentle toss so everything stays glossy rather than heavy. Torn mint and reserved fennel fronds scattered over the top add a finishing freshness that makes the whole platter look as good as it tastes. This is the kind of salad you bring to a dinner party and quietly watch disappear.
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!