Almond Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with crisp fennel and fresh mint — this salad is the kind of dish that makes people stop and stare before they even take a bite. Navel oranges, blood oranges, and ruby red grapefruit are supremed the old-fashioned way, releasing their natural juices right into the bowl and building flavor from the very first step. The honey-ginger dressing comes together in minutes, with a whisper of turmeric adding warmth and a gorgeous golden hue that coats every piece of fruit. A finishing hit of lime zest ties everything together with a little extra brightness. For anyone navigating tree nut concerns, this recipe is naturally free of any nut-based ingredients — every component is straightforward and easy to verify. It works equally well as a light starter, a refreshing side alongside a savory brunch spread, or an almost-effortless dessert. The fennel might sound unexpected, but its subtle anise crunch against the juicy citrus is genuinely one of those combinations you'll want to make on repeat.
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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
- 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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