Lupin Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and built entirely from whole, recognizable ingredients, this shaved fennel and citrus salad is the kind of dish that looks stunning on a platter and tastes even better than it looks. Thin ribbons of fennel pair beautifully with juicy orange segments, and the combination of fresh mint, red onion, and a zippy ginger-lime dressing ties everything together with real vibrancy. The dressing comes together in minutes — just lime juice, lime zest, grated ginger, honey, olive oil, and sea salt whisked until smooth and cohesive. Because every component here is a straightforward whole food, there's no need to scrutinize labels or worry about hidden legume-based fillers that sometimes sneak into packaged dressings and pre-made salad kits. Lupin flour and lupin-derived ingredients have become increasingly common in processed foods, so making this entirely from scratch is a genuinely smart move. The reserved fennel fronds scattered over the top add a delicate, herb-like finish that makes the whole plate feel restaurant-worthy. Serve it as a light starter, a side alongside grilled fish or chicken, or let it shine on its own as a clean, flavor-forward lunch.
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!