Almond Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and a little unexpected, this fennel and orange salad is the kind of dish that makes people stop mid-bite and ask what's in it. Shaved fennel brings a delicate crunch and subtle anise note that pairs beautifully with juicy orange segments and the sharp bite of thinly sliced red onion. The dressing is where everything comes alive — fresh lime juice, lime zest, grated ginger, and a touch of raw honey whisked into olive oil create something tangy, floral, and just slightly sweet all at once. Torn mint and optional cilantro keep the whole thing feeling garden-fresh and vibrant. For anyone navigating nut-free eating, salads can be a sneaky source of hidden almonds in dressings or toppings, but every single component here is straightforward and clean — no nut oils, no almond-based thickeners, nothing to second-guess. It comes together quickly with simple knife work or a mandoline, and the result looks stunning on a platter with those feathery fennel fronds scattered on top. This one earns a permanent spot in the warm-weather rotation.
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Learn more →Ingredients
4 servings
For the salad
- 2 medium fennel bulbs, fronds reserved
- 3 medium navel oranges
- ¼ small red onion, very thinly sliced
- ¼ cup fresh mint leaves, torn
For the dressing
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tsp fresh ginger, finely grated
- 1 tsp raw honey
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro leaves (optional)
Instructions
- 1
Trim the fennel bulbs: cut off the stalks and reserve a small handful of the feathery fronds. Halve each bulb through the root, then use a mandoline or a sharp knife to shave each half crosswise into very thin slices, about 1/16 inch thick. Place the shaved fennel in a large mixing bowl.
- 2
Cut the top and bottom off each orange, then stand each orange upright and slice away the peel and white pith following the curve of the fruit. Working over the bowl of fennel to catch any juice, cut between the membranes to release the segments. Squeeze the spent membranes over the bowl to extract any remaining juice, then discard the membranes.
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