Wheat 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 genuinely exciting. The dressing is blended from scratch using fresh basil, garlic, olive oil, and a splash of orange juice, so every element in the bowl is working together rather than competing. What makes this pesto especially clever is the use of tigernut flour in place of the traditional pine nuts or parmesan — it gives the sauce body and a subtle nuttiness while keeping the whole dish completely free of wheat and grain-based thickeners. There are no hidden flour-based additives to worry about, just whole, recognizable ingredients from start to finish. The mandoline-thin fennel slices soak up the bright, turmeric-kissed dressing beautifully, and the citrus segments keep every bite feeling light and refreshing. Torn mint and reserved fennel fronds scattered over the top add a finishing freshness that makes the whole platter look as good as it tastes. It's the kind of salad that feels fancy enough for a dinner party but is genuinely simple to pull together at home.
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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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