Yeast 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 truly special. The sauce is built from packed fresh basil, raw garlic, a splash of apple cider vinegar, and a tablespoon of freshly squeezed orange juice, so every element is clean, bright, and completely free of anything fermented or leavened. Tigernut flour stands in for the traditional pine nuts, giving the pesto a subtle nuttiness and creamy body without any of the usual concerns that come with store-bought versions. The turmeric adds a warm, golden undertone that makes the whole bowl look as good as it tastes. Tossing the glossy, herb-coated fennel with those sweet citrus segments creates a salad that feels light yet deeply satisfying — the kind of dish that disappears fast at the table. Torn mint and reserved fennel fronds scattered over the top add a fresh, aromatic finish that makes every bite feel a little more alive.
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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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