Celery Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and built entirely around ingredients that naturally skip the celery concern, this fennel and orange salad is the kind of dish that looks stunning on a platter and tastes even better than it looks. Shaved fennel brings a delicate anise crunch, while juicy navel orange segments add sweetness and a burst of citrus that makes every bite feel alive. The ginger-lime dressing — whisked together with fresh lime juice, lime zest, raw honey, and extra-virgin olive oil — ties everything together with a zippy, slightly spicy warmth that is anything but ordinary. Torn mint leaves and thinly sliced red onion round out the salad with peppery bite and herbal freshness, and the reserved fennel fronds scattered on top make the whole thing look like it came straight from a restaurant kitchen. Because every component here is a whole, recognizable ingredient, there is no need to second-guess labels or worry about hidden additives sneaking in. It works beautifully as a light starter, a side alongside grilled fish or chicken, or even a standalone lunch when you want something clean and vibrant without much effort.
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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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