Paraben Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and built entirely from whole, recognizable ingredients, this fennel and orange salad is the kind of dish that looks stunning on the table and tastes even better than it looks. Shaved fennel brings a delicate crunch and subtle anise flavor that pairs beautifully with juicy orange segments and the sharp bite of paper-thin red onion. The dressing is where things really come alive — fresh lime juice, lime zest, grated ginger, and a touch of raw honey whisked together with extra-virgin olive oil create something vibrant and clean without a single processed additive in sight. For anyone navigating paraben concerns, the challenge is often hidden preservatives lurking in bottled dressings and pre-packaged produce mixes, but this recipe sidesteps all of that by relying entirely on fresh citrus, herbs, and pantry staples you can trust. Torn mint leaves and optional cilantro scattered over the top add a herbal lift that makes every bite feel intentional. It comes together quickly and requires no cooking at all — just some careful knife work and a good whisk. Serve it as a light starter, a side alongside grilled fish, or honestly just eat it straight from the 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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