AIP Friendly Citrus Fruit Salad with Honey-Ginger Dressing
This salad is a stunning riot of color and brightness — jewel-toned citrus segments layered with crisp fennel, fresh mint, and a honey-ginger dressing that ties everything together in the most refreshing way. Following an autoimmune protocol can make dressings and packaged salads a minefield of off-limits additives, but every single ingredient here is clean and straightforward, with nothing hidden or processed. The dressing comes together in minutes: honey, lime juice, freshly grated ginger, a whisper of turmeric, and olive oil whisked into a light, fragrant emulsion that clings beautifully to the fruit. Thinly sliced fennel adds a subtle anise crunch that plays off the sweet-tart citrus in a way that feels genuinely sophisticated. Torn mint lifts the whole bowl with a cool, herbal finish that makes each bite feel alive. It serves four and comes together with almost no cooking — just careful segmenting and a quick whisk — so it works equally well as a light lunch, a vibrant side, or an elegant starter for a dinner party.
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Learn more →Ingredients
4 servings
For the salad
- 2 large navel oranges
- 2 blood oranges
- 1 large ruby red grapefruit
- 1 small fennel bulb, thinly sliced crosswise
- ¼ cup fresh mint leaves, torn
For the dressing
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp fresh lime juice
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- 1 pinch fine sea salt
- 1 tbsp extra-virgin olive oil
For serving
- 1 tsp lime zest (optional)
Instructions
- 1
Working over a large mixing bowl to catch any juices, cut the tops and bottoms off each orange, blood orange, and grapefruit, then stand each fruit upright and slice away the peel and white pith following the curve of the fruit. Hold each peeled fruit over the bowl and cut between the membranes to release the segments, letting them fall into the bowl. Squeeze the spent membranes over the bowl to extract any remaining juice, then discard the membranes.
- 2
Add the sliced fennel and torn mint leaves to the bowl with the citrus segments.
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