Breastfeeding Friendly Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and packed with real-food ingredients, this shaved fennel and citrus salad is the kind of dish that feels like a treat while genuinely nourishing your body. Fennel, oranges, fresh mint, and a zingy ginger-lime dressing come together in a way that's light yet satisfying — exactly what you want when you're feeding yourself as much as you're feeding someone else. The fresh ginger adds a gentle warmth and is widely celebrated for its digestive and anti-inflammatory properties, making it a welcome addition during the postpartum period. Extra-virgin olive oil and raw honey keep the dressing clean and free from anything processed or unnecessary. Supreming the oranges directly over the bowl is a small step that makes a big difference — you capture every drop of juice and the segments stay silky and gorgeous. The optional cilantro and reserved fennel fronds aren't just pretty garnishes; they add another layer of herbal freshness that makes the whole salad feel restaurant-worthy. It comes together quickly, requires no cooking, and delivers a serious hit of vitamins and flavor when your energy and time are both at a premium.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!