Turkey Free Ginger-Lime Fennel & Orange Salad
Bright, refreshing, and built entirely from plants, 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 sit alongside juicy orange segments, slivers of red onion, and torn fresh mint, all brought together by a zingy lime-ginger dressing that has just enough honey to balance the acidity. The technique of supreming the oranges — slicing away the peel and cutting between the membranes — sounds fancy but takes only a few minutes and gives you clean, jewel-like segments that look stunning on the plate. Grated fresh ginger in the dressing adds a gentle warmth that plays beautifully against the anise notes of the fennel without overpowering anything. For anyone navigating a table full of heavy, protein-centered dishes, this salad is a genuinely exciting alternative that holds its own rather than playing second fiddle. The reserved fennel fronds scattered on top at the end add a delicate, herby finish that makes the whole platter look like it came from 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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