Paraben Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but blanketing them in a vibrant, herb-forward pesto takes the whole thing somewhere truly special. The pesto here skips pine nuts entirely, using tigernut flour instead to build body and a subtle nuttiness — which also makes it a smart choice for anyone navigating ingredient sensitivities tied to conventional preservatives and additives. Every component is fresh, whole, and straightforward: basil, garlic, olive oil, a splash of orange juice, and a pinch of turmeric for warmth and color. The citrus brightness woven through the dressing ties the pesto directly to the salad, so nothing tastes like an afterthought. Mandoline-thin fennel slices absorb the dressing beautifully without going limp, and the orange segments keep each bite light and refreshing. Torn mint and reserved fennel fronds scattered over the top add a finishing layer of fragrance that makes this feel genuinely restaurant-worthy. It comes together quickly, looks stunning on a platter, and tastes like something you'd order somewhere fancy — except you made it yourself.
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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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