Vegetarian Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but a vibrant homemade basil pesto takes this salad somewhere truly special. The pesto comes together in a food processor with fresh basil, garlic, turmeric, and a splash of fresh orange juice that ties the whole dish together with a bright citrus thread. Tigernut flour stands in for the traditional pine nuts, giving the pesto a subtly nutty body without any tree nuts in sight — a smart swap that keeps things interesting. Thin-sliced fennel brings a delicate anise crunch that softens just enough under the glossy green dressing, while the orange segments add bursts of sweetness in every bite. Torn mint and reserved fennel fronds scattered on top make the finished platter look like something straight out of a sun-drenched Mediterranean kitchen. Everything here is plant-based and built from whole, fresh ingredients, so it fits naturally into a meat-free table without any substitutions or compromises. Serve it immediately after dressing so the fennel stays crisp and the colors stay stunning.
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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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