Vegetarian Ginger-Lime Fennel & Orange Salad
This bright, refreshing salad is a study in contrasts — crisp shaved fennel, juicy orange segments, and a zingy ginger-lime dressing that pulls everything together with just the right amount of heat and sweetness. The technique of supreming the oranges directly over the bowl means none of that precious citrus juice goes to waste, and it gives the whole salad a naturally saucy, lightly dressed quality before the dressing even goes on. Raw honey and extra-virgin olive oil keep the dressing rich but light, while the grated ginger adds a subtle warmth that makes this feel like so much more than a simple side. Torn mint and optional cilantro layer in fresh herbal notes that make every bite feel alive. It's the kind of dish that looks stunning on a platter — the fennel fronds scattered on top are a genuinely beautiful finishing touch — but comes together with minimal effort and no cooking required. Whether you're serving it alongside a hearty grain dish or bringing it to a dinner party, it holds its own as something genuinely special.
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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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