Tree Nut 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 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 things really sing — fresh lime juice and zest, finely grated ginger, a touch of raw honey, and good olive oil whisked into something vibrant and cohesive. Every ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. Supreming the oranges directly over the fennel is a smart move that lets the citrus juice start softening the salad before the dressing even goes on. A scatter of feathery fennel fronds and optional cilantro on top makes the finished platter look genuinely stunning with almost zero extra effort. This one is equally at home alongside grilled fish on a weeknight or as a showstopper side at a dinner party.
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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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