Low FODMAP Coconut Ranch Fennel & Orange Salad
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Learn more →Ingredients
4 servings
For the coconut ranch dressing
- ⅓ cup coconut cream (from the top of a chilled can)
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 small clove garlic, finely grated
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ½ tsp fine sea salt
- ¼ tsp ground ginger
For the salad
- 2 medium fennel bulbs, fronds reserved
- 2 large navel oranges
- 4 cups arugula
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For serving
- 2 tbsp fennel fronds, roughly torn (optional)Ingredient note
Fennel fronds only become a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1 1/2 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid fennel fronds, please tap it and change its rating to Red.
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the coconut cream, apple cider vinegar, lemon juice, grated garlic, dill, chives, parsley, salt, and ground ginger until smooth and uniform. Set aside for 10 minutes to allow the flavors to come together.
- 2
Trim the fennel bulbs, halve them lengthwise, and remove the tough core. Using a mandoline or a sharp knife, slice the fennel crosswise as thinly as possible — about 1/8-inch thick — into a large bowl.
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