Sesame Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and a little unexpected, this shaved fennel and citrus salad is the kind of dish that makes people stop mid-bite and ask what's in it. Paper-thin fennel, juicy orange segments, and slivers of red onion come together with torn mint for a combination that feels both light and deeply satisfying. The dressing is where the real magic happens — fresh lime juice and zest, finely grated ginger, a touch of raw honey, and good olive oil whisked into something vibrant and cohesive. Many store-bought dressings and Asian-inspired vinaigrettes sneak in tahini or sesame oil, so making your own from scratch here is genuinely worth it. Every ingredient in this recipe is naturally free of sesame in any form, so there's no label-reading stress or substitution gymnastics required. The fennel fronds scattered on top add a delicate, herby finish, and the optional cilantro pushes it even further into something you'd happily serve at a dinner party. It's the kind of salad that proves simple, clean ingredients don't need to compromise on flavor.
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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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