Emulsifier Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and built entirely from whole ingredients, this fennel and orange salad is the kind of dish that makes you feel like you're eating somewhere sunny and warm. Shaved fennel brings a delicate anise crunch, juicy orange segments add natural sweetness, and the combination of fresh mint and optional cilantro keeps every bite lively. The dressing is where things really sing — fresh lime juice, grated ginger, raw honey, and extra-virgin olive oil come together in a simple whisk, no packaged condiments or store-bought shortcuts required. That matters a lot when you're avoiding emulsifiers, because bottled dressings are one of the sneakiest places they hide, often under names like lecithin or polysorbate. Here, the olive oil and lime juice naturally come together with the honey to coat the salad beautifully, proving you don't need any additives to get a cohesive, well-dressed result. The fennel fronds scattered on top at the end are a small touch that makes the whole platter look genuinely stunning. It's the kind of salad that disappears fast at the table.
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!