Paleo Ginger-Lime Fennel & Orange Salad

Total time20 min

Prep time20 min

Cook time0 min

4.9

(30)

This salad is a bright, refreshing combination of shaved fennel, juicy orange segments, and a zippy ginger-lime dressing that hits every note — sweet, tart, herbal, and a little bit bold. The fennel is sliced paper-thin so it stays crisp but loses any harsh bite, and the citrus segments bring a natural sweetness that makes the whole bowl feel like something you'd order at a nice restaurant. A touch of raw honey in the dressing ties everything together without leaning on any refined sugars or off-limits sweeteners, so it fits cleanly into a grain-free, whole-foods way of eating. Fresh mint and optional cilantro add layers of herbal freshness that make this feel genuinely special rather than just a side salad you threw together. The dressing comes together in one small bowl with a quick whisk — no blender, no fuss — and the whole assembly is straightforward enough for a weeknight but impressive enough to bring to a dinner party. It's the kind of dish that proves eating this way doesn't mean sacrificing flavor or elegance.

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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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