Artificial Flavors Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and built entirely from real whole ingredients, this fennel and citrus salad is the kind of dish that makes you feel like you're eating at a nice restaurant without leaving your kitchen. Shaved fennel has a delicate anise flavor that softens beautifully once it mingles with juicy orange segments and a punchy lime-ginger dressing. Every single component here is something you can actually pronounce — fresh lime juice, raw honey, extra-virgin olive oil, and real grated ginger — so there's zero guesswork about what you're putting on the table. That matters more than people realize, since bottled dressings and pre-made salad kits are notorious for sneaking in synthetic flavor additives that have no business being in something this simple. The dressing comes together in one small bowl with a quick whisk, and the honey dissolves right in to give it just enough sweetness to balance the citrus bite. Torn mint, thinly sliced red onion, and optional cilantro layer in freshness and color that make this salad as beautiful as it is clean. It's the kind of recipe you'll come back to whenever you want something that tastes vibrant and honest from the very first bite.
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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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