Walnut 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 elegant and effortless. The dressing is where the real magic happens — fresh lime juice, lime zest, grated ginger, and a touch of raw honey whisked into olive oil create something zippy and aromatic that ties every element together beautifully. Because the whole recipe is built around fresh produce, herbs, and a simple homemade vinaigrette, there's no need to scan labels or worry about hidden nut ingredients sneaking in from a store-bought dressing. Supreming the oranges directly over the fennel is a smart little trick that lets the natural citrus juice start marinating the salad before the dressing even goes on. The reserved fennel fronds and optional cilantro scattered over the top make it look like something you'd order at a nice restaurant, but it comes together with minimal fuss. Serve it as a light starter, a side alongside grilled fish, or honestly just eat it straight from the platter — it's that good.
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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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