Brazil Nut Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and full of unexpected depth, this shaved fennel and orange salad is the kind of dish that makes people stop mid-bite and ask what's in it. Paper-thin fennel, juicy orange segments, and slivers of red onion come together with torn mint for a combination that feels both light and satisfying. The real star is the dressing — fresh lime juice and zest, finely grated ginger, a touch of raw honey, and good olive oil whisked into something that's tangy, a little floral, and just slightly spicy. Supreming the oranges directly over the bowl is a smart move that keeps every drop of juice in the salad where it belongs. Because this recipe is built entirely from whole fruits, vegetables, and pantry staples, there's no need to scrutinize labels for hidden nut ingredients or worry about cross-contact from packaged goods. It's naturally free of tree nuts without any substitutions or workarounds — just clean, vibrant produce doing all the heavy lifting. Serve it as a starter, a side alongside grilled fish, or honestly just eat it straight from the platter.
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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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