Pork Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but the vibrant basil pesto pulling everything together here is what makes this salad genuinely exciting. The pesto skips pine nuts entirely, using tigernut flour instead to add body and a subtle nuttiness — which also means it's naturally free from common allergens that sneak into traditional versions. A splash of fresh orange juice and apple cider vinegar give the sauce a bright, citrusy lift that ties the whole bowl together beautifully. Every component in this recipe is plant-based and straightforwardly clean, so there's no need to scrutinize labels or worry about hidden animal-derived additives. The mandoline-thin fennel slices soak up the glossy green dressing just enough to soften slightly while still holding a satisfying crunch. Torn mint and reserved fennel fronds scattered over the top add a fresh, aromatic finish that makes this as pretty as it is delicious. It's the kind of salad that feels special enough for a dinner party but comes together with nothing more than a food processor and a sharp knife.
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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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