Mediterranean Diet Friendly Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and genuinely beautiful on the plate, this salad layers shaved fennel and juicy orange segments with fresh mint, red onion, and a zingy ginger-lime dressing that ties everything together. The combination of raw vegetables, citrus, and extra-virgin olive oil is practically a textbook example of the kind of produce-forward eating this style of cooking celebrates. Fennel can feel like an intimidating ingredient, but shaving it paper-thin on a mandoline transforms it into something delicate and almost sweet, pairing effortlessly with the orange segments you cut fresh from the fruit. The dressing is whisked together in minutes — lime juice, lime zest, grated ginger, a touch of raw honey, and good olive oil — and it doubles as a light marinade as it soaks into the salad. Torn mint and optional cilantro keep every bite feeling lively and herb-forward without weighing anything down. This is the kind of dish that looks like it came from a restaurant but comes together with nothing more than a sharp knife and a bowl.
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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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