Low Iodine Fig, Fennel & Orange Salad with Apple Cider Vinaigrette
This salad is a showstopper — sweet figs, juicy orange segments, and paper-thin shaved fennel all tossed together with peppery arugula and fresh mint. The apple cider vinaigrette ties everything together with a gentle tang, warmed by a hint of turmeric and ginger that makes the whole bowl feel a little more interesting than your average salad. Every ingredient here is naturally low in iodine, so there's no need to swap anything out or second-guess the label on a bottle — just fresh produce and pantry staples doing their thing. Shaving the fennel thin on a mandoline is the move if you have one; it softens the anise bite and lets the bulb melt right into the other flavors. Supreming the oranges takes an extra minute but means no bitter pith sneaking into your bites, and squeezing the spent membranes into the bowl adds a little extra citrus juice that brightens the whole dish. Finish with a pinch of flaky sea salt right before serving and it genuinely looks like something from a restaurant. It's the kind of recipe that feels indulgent without any of the stress.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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
Can be omittedflaky sea salt
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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