Rice Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and built entirely from whole ingredients, this salad is a showstopper that comes together with nothing more than a knife, a mandoline, and a small bowl for whisking. Shaved fennel brings a delicate crunch and subtle anise flavor that pairs beautifully with juicy orange segments and the sharp bite of paper-thin red onion. The dressing is where things really sing — fresh lime juice and zest, grated ginger, a touch of raw honey, and good olive oil create something vibrant and lively that coats every layer of the salad. Torn mint and optional cilantro add an herbal lift that keeps each bite feeling clean and alive. For anyone navigating grain-free eating, this kind of dish is a genuine gift — every single component is naturally free of grains and starches without any substitutions or workarounds required. It works equally well as a light standalone lunch or as a stunning side alongside grilled fish or roasted chicken. The whole thing is as elegant as it looks, and it tastes even better than it sounds.
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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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