Hazelnut Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and genuinely stunning on a platter, this shaved fennel and citrus 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 pair beautifully with juicy orange segments, and the ginger-lime dressing ties everything together with a zippy, slightly sweet kick that feels anything but ordinary. The dressing is whisked together from scratch using lime juice, fresh grated ginger, raw honey, and olive oil — every single ingredient is clean and straightforward, so there's no second-guessing what went into it. That matters a lot when you're navigating tree nut allergies, since store-bought dressings and restaurant salads often sneak in nut oils or are prepared near shared equipment. Here, you're in full control from start to finish. The torn mint, reserved fennel fronds, and optional cilantro add layers of herbal freshness that make the whole bowl feel like something from a nice bistro. It comes together with minimal cooking — just some careful knife work or a mandoline — and the result is light, vibrant, and absolutely worth making.
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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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