Shellfish Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but this recipe takes things somewhere truly special with a vibrant, herb-forward pesto that ties it all together. The pesto itself is made with packed fresh basil, garlic, a splash of fresh orange juice, and tigernut flour in place of traditional pine nuts, giving it a smooth, bright finish that feels both familiar and unexpected. A touch of turmeric and apple cider vinegar add just enough depth and zing to keep every bite interesting. The fennel is shaved paper-thin so it stays crisp and delicate, while the orange segments bring bursts of sweetness that balance the bold herby dressing beautifully. This is the kind of salad that looks impressive on a platter but comes together with nothing more than a mandoline, a food processor, and a little knife work. Finishing it with torn mint and reserved fennel fronds adds a fresh, aromatic lift that makes the whole dish feel restaurant-worthy. It's naturally free from any seafood concerns and relies entirely on clean, whole ingredients you can feel good about.
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!