Low Iodine Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and built entirely from whole ingredients, this shaved fennel and citrus salad is the kind of dish that looks like it came from a restaurant but comes together with minimal effort. Crisp fennel, juicy orange segments, and paper-thin red onion get tossed in a zingy lime-ginger dressing that wakes up every single bite. The combination of fresh mint, fragrant fennel fronds, and optional cilantro makes the whole bowl feel alive and aromatic. For anyone navigating iodine restrictions, this salad is a natural fit. Every component — fresh produce, extra-virgin olive oil, raw honey, and sea salt — falls comfortably within low-iodine guidelines, with no seafood, dairy, or iodized salt in sight. The dressing is whisked together from scratch, so there are no hidden additives or mystery seasonings to second-guess. It's the kind of recipe where eating carefully and eating beautifully happen at exactly the same time.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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