Peanut Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and a little unexpected, this shaved fennel and citrus salad is the kind of dish that makes people stop and ask what's in it. Thin ribbons of fennel meet juicy orange segments, and the whole thing gets tossed in a zingy dressing built from fresh lime juice, lime zest, grated ginger, and a touch of raw honey. The result is crisp and aromatic with just enough sweetness to balance the citrus bite. Torn mint and feathery fennel fronds finish it off beautifully, and a handful of cilantro adds an optional herby lift if you're into it. Every ingredient here is straightforward and naturally free from peanuts, so there's no label-scanning or substitution stress — just clean, vibrant produce and a simple whisked dressing. It works as a light starter, a side alongside grilled fish or chicken, or honestly just a bowl you eat standing at the counter because you can't wait.
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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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