Black Pepper Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and built entirely around bold flavors that have nothing to do with black pepper, this fennel and citrus salad is a genuinely exciting way to eat your greens. Shaved fennel brings a delicate anise crunch, while supremed navel oranges add juicy sweetness and a little natural acidity that makes every bite feel alive. The dressing is where things get really interesting — fresh ginger and lime juice do all the heavy lifting, delivering that zingy, warming kick that so many recipes rely on pepper to achieve. A touch of raw honey rounds everything out without tipping into sweetness, and the olive oil pulls it all together into something cohesive and glossy. Torn mint and optional cilantro keep the finish herby and clean. This is the kind of salad that works as a light lunch, a stunning starter, or a side dish that quietly steals the show at the dinner table.
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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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