Xanthan Gum Free Basil-Pesto Fennel & Orange Salad
Shaved fennel and juicy orange segments are already a classic pairing, but a vibrant basil pesto ties them together in a way that feels genuinely exciting. The pesto here skips pine nuts entirely and uses tigernut flour instead, which gives it body and a subtle nuttiness without any of the usual binders or stabilizers that can sneak into store-bought versions. Every ingredient in this dressing is straightforward and clean — fresh basil, garlic, olive oil, a splash of apple cider vinegar, and a little orange juice that echoes the citrus in the salad itself. A pinch of turmeric adds a warm, golden undertone that makes the whole bowl look as good as it tastes. The mandoline-thin fennel slices soften just enough under the pesto to become silky and glossy, while the orange segments keep things bright and refreshing. Torn mint and reserved fennel fronds scattered over the top add a finishing freshness that makes this feel like something you'd order at a nice restaurant. It comes together quickly and is the kind of dish that genuinely impresses without requiring much effort at all.
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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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