Peanut Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but the real star here is the vibrant basil pesto that pulls everything together. Instead of pine nuts or cashews, this pesto leans on tigernut flour — a naturally sweet, grain-free ingredient that gives the sauce body and a subtle nuttiness without any tree nut or peanut concerns. That swap makes it genuinely safe for anyone navigating nut allergies, and you'd never guess anything was missing from the flavor. The pesto itself is bright and herby with a citrus lift from fresh orange juice and a gentle warmth from turmeric, making it far more interesting than your average green sauce. Shaving the fennel paper-thin on a mandoline is the move here — it softens the anise edge and lets the dressing cling to every slice. Fresh mint and reserved fennel fronds scattered over the top add a finishing freshness that makes the whole platter look as good as it tastes. It's the kind of salad that earns compliments at a dinner party but comes together with surprisingly little effort.
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!