Oats Free Basil-Pesto Fennel & Orange Salad
This salad is a bright, refreshing combination of paper-thin shaved fennel and juicy orange segments, all brought together by a vivid, herb-forward pesto that you'll want to put on everything. The pesto itself is where things get interesting — instead of the usual pine nuts or cashews, tigernut flour steps in as the base, giving the sauce a subtly nutty, earthy body without any grain or oat content whatsoever. Fresh basil, garlic, olive oil, and a splash of orange juice make it bold and citrusy in the best possible way, with a touch of turmeric adding warmth and a gorgeous golden undertone. Many store-bought pestos and salad dressings sneak in unexpected thickeners or grain-based ingredients, so making your own from scratch here is genuinely worth it. The mandoline-thin fennel softens just enough under the dressing to become silky while still holding a pleasant crunch, and the orange segments add little bursts of sweetness that balance the anise notes beautifully. Torn mint and reserved fennel fronds scattered over the top make it feel like something you'd order at a restaurant, but it comes together in your own kitchen with minimal fuss. It's the kind of salad that converts skeptics — light, layered, and completely satisfying.
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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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