Coconut 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 crisp fennel meet juicy orange segments, slivers of red onion, and torn mint leaves for a combination that feels both light and deeply satisfying. The dressing is where everything comes together — fresh lime juice, a hit of grated ginger, a touch of raw honey, and good olive oil whisked into something zippy and cohesive. Many store-bought dressings and packaged salads sneak in coconut-derived emulsifiers or oils, so making your own from scratch here is a genuine advantage. Every single ingredient in this recipe is straightforward and easy to verify, which means you can toss it together with total confidence. The reserved fennel fronds scattered over the top add a delicate, herby finish that makes the whole platter look like it came from a restaurant kitchen. It's an effortless showstopper that works as a side for grilled fish, a starter for a dinner party, or an honest lunch all on its own.
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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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