Pregnancy Friendly Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and packed with ingredients that actually do something good for you, this shaved fennel and orange salad is the kind of dish that makes eating well feel genuinely exciting. Fennel brings a delicate anise crunch, the juicy orange segments add natural sweetness, and the ginger-lime dressing ties everything together with a little zing that wakes up your palate. Fresh ginger is a well-loved go-to for easing nausea, making this salad a particularly smart choice during the first trimester when queasiness tends to peak. The dressing is whisked together from whole, recognizable ingredients — lime juice, lime zest, raw honey, and extra-virgin olive oil — so there's nothing hidden or processed to second-guess. Red onion and torn mint add layers of flavor without overwhelming the dish, and the optional cilantro gives it a fresh, herby finish if you're in the mood. It comes together with nothing more than a sharp knife or mandoline and a small bowl for the dressing, which is a genuine gift on days when energy is running low. Light enough to serve alongside a protein or hearty enough to enjoy on its own, this salad is the kind of recipe you'll keep coming back to all nine months.
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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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