Pistachio Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and genuinely stunning on a platter, this shaved fennel and orange salad is the kind of dish that makes people ask for the recipe before they've even finished their first bite. Paper-thin fennel, juicy orange segments, and ribbons of red onion come together with torn mint for a combination that's crisp, aromatic, and a little unexpected. The dressing is where it really sings — fresh lime juice and zest, grated ginger, a touch of raw honey, and good olive oil whisked into something zippy and bright that ties every element together. Tree nut allergies can make salads tricky when toasted nuts are tossed in as a finishing touch, but this one skips all of that entirely without sacrificing any texture or complexity. The fennel fronds scattered on top add a delicate, herby finish, and an optional handful of cilantro takes it even further. It works beautifully as a starter, a light lunch, or a vibrant side alongside grilled fish or roasted chicken.
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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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