Lactose Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and built entirely from whole plants and pantry staples, this 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, while supremed navel oranges add juicy sweetness and a little natural acidity that makes every bite feel alive. The dressing is where things get really interesting — fresh ginger, lime zest, and a touch of raw honey come together with olive oil into something vibrant and cohesive without a drop of cream or butter in sight. Because every single ingredient here is naturally free of dairy, there's no need to swap anything out or second-guess a label. Torn mint and optional cilantro layer in herbal freshness that keeps the whole bowl feeling light and lively. It's the kind of salad that works as a stunning starter, a side alongside grilled fish or chicken, or honestly just a generous lunch on its own.
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!