Seed Oil Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and genuinely stunning on a plate, this shaved fennel and citrus salad is the kind of dish that makes people stop and ask what's in it. Thin ribbons of fennel meet juicy orange segments, slivers of red onion, and torn mint in a combination that feels both elegant and effortless. The dressing is where the real magic happens — fresh lime juice, lime zest, grated ginger, raw honey, and extra-virgin olive oil come together into something zippy and aromatic that ties every element of the salad together beautifully. For anyone avoiding industrially processed seed oils, this recipe is a natural fit. The only fat in the dressing is extra-virgin olive oil, so there's no canola, soybean, or sunflower oil hiding anywhere in the ingredient list. Everything here is whole, recognizable, and exactly what it says it is. The technique of squeezing the spent orange membranes directly over the fennel is a small but brilliant move that layers in extra citrus flavor without adding anything extra. Serve it as a light starter, a side alongside grilled fish or chicken, or honestly just eat it straight from the bowl — it's that good.
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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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