Soy Free Ginger-Lime Fennel & Orange Salad
Crisp shaved fennel and juicy orange segments are a classic pairing, and this salad takes that combination somewhere genuinely exciting. The ginger-lime dressing — built from fresh lime juice, lime zest, grated ginger, raw honey, and extra-virgin olive oil — brings a bright, zippy punch that makes every bite feel alive. Torn mint leaves and paper-thin red onion round out the layers of flavor, while the reserved fennel fronds add a delicate, herby finish on top. Every single ingredient here is naturally free from soy, so there's no label-scanning or ingredient-swapping required — just clean, whole foods doing all the work. The technique of cutting the oranges into supremes and squeezing the spent membranes right over the bowl means none of that sweet citrus juice goes to waste, and it doubles as part of the dressing. This is the kind of salad that looks stunning on a platter at a dinner party but comes together with minimal effort and no cooking at all. Serve it as a refreshing starter or alongside something rich and savory — it holds its own either way.
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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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