Soy 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 skips the usual pine nuts entirely, using tigernut flour instead — which keeps the sauce creamy and nutty in flavor while staying completely free of legumes and soy. Fresh basil, garlic, and a splash of orange juice give it a bright, almost floral quality that makes the whole salad feel light and alive. A touch of turmeric and apple cider vinegar add just enough depth and tang to keep every bite interesting. The fennel is shaved paper-thin so it stays crisp but absorbs the dressing beautifully, and the orange segments bring little bursts of sweetness that balance the bold herbs. Scattered fennel fronds and torn mint on top make it look like something you'd order at a restaurant, but it comes together with just a knife, a mandoline, and a food processor. It's the kind of salad that genuinely surprises people — elegant, refreshing, and completely satisfying.
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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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