Shellfish 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 are layered with juicy orange segments, red onion, and torn mint, then finished with a punchy ginger-lime dressing that ties everything together beautifully. The dressing itself — built from fresh lime juice, lime zest, grated ginger, raw honey, and extra-virgin olive oil — is light but bold, with just enough heat and sweetness to make every bite interesting. Because the whole recipe is built around fresh produce, herbs, and pantry staples, there's no need to scrutinize labels or worry about hidden seafood-derived ingredients sneaking into your meal. Supreming the oranges directly over the fennel is a smart little trick that lets the fruit juice work its way into the salad before the dressing even goes on. It's an elegant side that works alongside grilled chicken or fish, but it's also substantial enough to stand on its own as a light lunch. The optional cilantro and reserved fennel fronds on top make the finished platter look like something straight out of a restaurant kitchen.
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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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