Nutmeg Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and built entirely around clean, vibrant flavors, this fennel and orange salad is the kind of dish that makes people stop and ask what's in it. Shaved fennel brings a delicate anise crunch, juicy orange segments add natural sweetness, and the ginger-lime dressing ties everything together with a zippy, aromatic kick. The dressing is whisked together from scratch — lime juice, lime zest, fresh grated ginger, honey, and olive oil — so you know exactly what's going in, with no spice blends or pre-made shortcuts that might sneak in unwanted ingredients. For anyone navigating warm-spice sensitivities, this salad is a genuinely satisfying option because the bold flavor comes entirely from citrus and ginger rather than the usual suspects. Torn mint, thinly sliced red onion, and optional cilantro layer in freshness without complicating anything. It works beautifully as a light starter, a side alongside grilled fish or chicken, or even a standalone lunch. The whole thing comes together with minimal effort and looks stunning on a platter — fennel fronds scattered on top and all.
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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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