High Fructose Corn Syrup 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. Every component here is whole and real — fresh oranges, crisp fennel, torn mint, and a zippy ginger-lime dressing sweetened with just a touch of raw honey — so there's no need to scrutinize a single label for hidden sweeteners or processed additives. That matters more than it sounds, because so many bottled dressings and store-bought salad kits quietly sneak in corn syrup derivatives to extend shelf life or round out flavor. Making the dressing from scratch takes about two minutes and tastes infinitely better anyway. The technique of supreming the oranges directly over the bowl means every drop of juice goes into the salad, deepening the citrus flavor throughout. Shaved thin on a mandoline, the fennel loses its raw bite and becomes almost silky, pairing beautifully with the warm heat of freshly grated ginger. It's the kind of clean, vibrant salad that works as a light starter, a side alongside grilled fish, or honestly just a bowl you eat standing over the counter because you can't wait.
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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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