Pescatarian Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but a vibrant homemade basil pesto takes this salad somewhere truly special. The pesto itself is a clever twist — built with tigernut flour instead of the usual pine nuts or parmesan, it delivers a rich, nutty body while keeping things completely plant-forward, which makes it a natural fit for anyone eating seafood-inclusive but skipping meat. Fresh basil, garlic, a splash of orange juice, and a pinch of turmeric give it a bright, golden-green color and a flavor that's herby, citrusy, and just a little earthy all at once. The technique of supreming the oranges — slicing away the peel and cutting between the membranes — means every segment is clean, sweet, and free of bitter pith, so each bite feels polished and intentional. Mandoline-thin fennel soaks up the pesto beautifully without going limp, staying crisp and glossy rather than heavy or overdressed. A handful of torn mint and reserved fennel fronds scattered over the top adds a fresh, aromatic finish that makes the whole platter look as good as it tastes. This is the kind of salad that earns compliments at a dinner party but is genuinely simple enough to pull together on a weeknight.
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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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