Turkey Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but this recipe takes that combination somewhere truly special with a vibrant, herb-forward pesto that ties everything together. The pesto itself is built from packed fresh basil, garlic, a splash of fresh orange juice, and tigernut flour — which gives it body and a subtle nuttiness without relying on any traditional nut or seed bases. A pinch of turmeric and a hit of apple cider vinegar add just enough intrigue to make the dressing feel layered and alive. The fennel is shaved paper-thin so it stays delicate and crisp, soaking up that glossy green pesto beautifully without wilting under the weight of it. Scattered fennel fronds and torn fresh mint finish the platter with color and fragrance that make this feel genuinely restaurant-worthy. It's a naturally light, produce-driven dish that sidesteps any concern about hidden poultry-based ingredients — no broths, no processed shortcuts, just whole foods doing all the work. Whether you're serving it as a starter or a bright side alongside a bigger spread, this salad is the kind of thing people ask about before they've even sat down.
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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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