Seeds Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but this vibrant pesto takes the combination somewhere truly special. The dressing is built around fresh basil, garlic, and tigernut flour — a clever, seed-free swap that gives the pesto its body and a subtly nutty richness without any of the pine nuts or sunflower seeds that typically sneak into store-bought versions. A splash of fresh orange juice and a pinch of turmeric woven into the pesto tie the whole salad together with a bright, golden warmth. Shaving the fennel paper-thin on a mandoline is the move here — it transforms a sometimes assertive vegetable into something delicate and almost silky once it's coated in that glossy green dressing. The citrus segments are cut away from the membrane so every bite is clean and juicy, no tough bits to chew through. 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. It's the kind of salad that feels elegant enough for a dinner party but comes together with minimal fuss.
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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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