Red Meat Allergy Friendly Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but a vibrant basil pesto ties everything together in a way that feels genuinely exciting. The pesto here skips traditional pine nuts entirely, using tigernut flour instead to build body and a subtle nuttiness — which also makes this completely free of any red meat or animal-derived concerns that can sneak into unexpected places. Fresh basil, garlic, extra-virgin olive oil, and a splash of orange juice give the dressing a bright, herby punch with just enough citrus lift to complement the fennel's natural sweetness. A touch of turmeric and apple cider vinegar round out the flavor so it tastes layered and intentional, not like anything is missing. Shaving the fennel paper-thin on a mandoline is the move — it softens the anise edge and lets the pesto coat every slice beautifully. Torn mint and reserved fennel fronds scattered over the top add a fresh, aromatic finish that makes the whole platter look as good as it tastes. This is the kind of salad that disappears fast at the table, and nobody will be asking what's in the dressing — they'll just want more of it.
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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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