Beef 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 looks like it took serious effort but comes together with nothing more than a good knife and a small whisk. Navel oranges, blood oranges, and ruby red grapefruit are supremed directly over the bowl so every drop of juice gets captured and folded back into the final dish. The honey-ginger dressing is where things get really interesting: a quick whisk of honey, fresh lime juice, grated ginger, and a pinch of turmeric creates something floral, a little spicy, and just tangy enough to make the fruit pop. Thinly sliced fennel adds a subtle anise crunch that plays beautifully against the sweet-tart citrus, while torn mint keeps everything feeling fresh and lively. This is naturally, effortlessly free of any meat — no substitutions needed, no ingredient swaps, just produce and pantry staples doing exactly what they do best. It works equally well as a light starter, a palate-cleansing side, or a stunning centerpiece for a brunch spread. Finish with a scatter of lime zest and serve immediately so the colors stay vivid and the fennel keeps its bite.
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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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