Cashew Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and genuinely stunning on a plate, this shaved fennel and orange salad is the kind of dish that makes people ask for the recipe before they've even finished their first bite. Thin ribbons of fennel meet juicy citrus segments, paper-thin red onion, and torn mint in a combination that feels both light and deeply satisfying. The dressing is where the magic really happens — fresh lime juice and zest, grated ginger, a touch of raw honey, and good olive oil come together into something zippy and aromatic that ties every element of the salad together beautifully. Tree nut allergies can make restaurant salads and pre-made dressings a minefield, but every single ingredient here is straightforward and easy to verify, with zero risk of hidden cashew oils or nut-based thickeners sneaking in. Supreming the oranges directly over the fennel is a small step that pays off big, letting the natural citrus juice start working as part of the dressing before you even add the rest. A scatter of feathery fennel fronds and optional cilantro on top makes the finished salad look like something from a fancy bistro, but the whole thing comes together with just a knife, a bowl, and a whisk. Serve it alongside grilled fish or chicken, or let it shine as a standalone starter when you want something that feels special without any fuss.
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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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