Pork Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and built entirely from produce and pantry staples, this salad is the kind of dish that looks stunning on a platter and tastes even better than it looks. Shaved fennel brings a delicate anise crunch, while supremed orange segments add juicy sweetness and a little natural acidity that makes every bite feel alive. The ginger-lime dressing — whisked together with honey, olive oil, and a hit of lime zest — ties everything together with a zippy, slightly floral warmth that's hard to stop eating. Torn mint and optional cilantro keep the whole thing feeling garden-fresh and aromatic. Because every single ingredient here is naturally free of pork and pork-derived products, there's no label-reading required and no substitutions to stress over — just clean, vibrant flavors from start to finish. It's an ideal starter or side for a dinner spread, and the technique of squeezing the spent orange membranes directly into the bowl means you're capturing every drop of flavor the fruit has to offer.
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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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