Pescatarian Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and genuinely stunning on a platter, this salad layers shaved fennel and juicy orange segments with torn mint, red onion, and a zingy ginger-lime dressing that ties everything together beautifully. The technique of cutting the oranges into supremes — slicing away the peel and releasing the segments from their membranes — gives you clean, jewel-like pieces that look as good as they taste. A touch of raw honey in the dressing softens the citrus edge just enough without making things sweet, while fresh ginger adds a gentle warmth that makes the whole bowl feel alive. Fennel can be polarizing when it's raw and chunky, but shaved paper-thin on a mandoline it becomes delicate and almost floral, pairing effortlessly with the citrus. This is the kind of salad that works as a light standalone lunch or a show-stopping side next to grilled fish or seafood — it's naturally plant-forward but fits right into a pescatarian spread without any substitutions or workarounds. Everything here is whole, fresh, and straightforward, so there's no need to scrutinize labels or worry about hidden ingredients. Finish it with the reserved fennel fronds and a scatter of cilantro and it looks like something from a restaurant pass.
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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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