Alpha Gal Friendly Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, anise-scented, and citrusy flavors that feels like something you'd order at a nice bistro — except you made it in your own kitchen. Shaved fennel brings a delicate crunch, fresh figs add jammy sweetness, and supremed orange segments keep everything bright and juicy. The apple cider vinaigrette ties it all together with a gentle tang, warmed by a touch of turmeric and ginger, while torn mint and reserved fennel fronds add an herby lift that makes every bite feel alive. For anyone navigating alpha-gal syndrome, this dish is a natural fit — it's entirely plant-based in its ingredients, with no mammalian meat, dairy, or hidden animal-derived additives to worry about. The olive oil and raw honey dressing is made from scratch, so you stay in full control of what goes into it. A finishing pinch of flaky sea salt right before serving pulls all the flavors into focus and gives it that polished, restaurant-worthy touch.
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Learn more →Ingredients
4 servings
For the vinaigrette
- 2 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
For the salad
- 1 large fennel bulb (about 12 oz), fronds reserved
- 2 large navel oranges
- 8 fresh figs, stemmed and quartered
- 2 cups arugula
- 3 tbsp fresh mint leaves, torn
For serving
- flaky sea salt, to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, honey, turmeric, and ginger until the honey dissolves. Drizzle in the olive oil in a thin stream, whisking constantly, until the dressing is emulsified and slightly thickened. Season with the fine sea salt and set aside.
- 2
Trim the fennel bulb: cut off the stalks, halve the bulb lengthwise, and remove the tough core with a V-cut. Using a mandoline or a sharp knife, shave the fennel crosswise into thin slices, about 1/16-inch thick. Place in a large mixing bowl. Roughly chop 2 tablespoons of the reserved fennel fronds and add them to the bowl.
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