Brazil Nut Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with shaved 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 sharp knife and a good whisk. Navel oranges, blood oranges, and ruby red grapefruit are supremely sectioned here, releasing their natural juices right into the bowl to become part of the dressing base. The honey-ginger vinaigrette ties everything together with a gentle warmth from fresh grated ginger and a whisper of turmeric, balanced by bright lime juice and a drizzle of olive oil. Fennel adds a subtle anise crunch that plays beautifully against the sweet-tart citrus, while torn mint keeps every bite feeling clean and fresh. Every single ingredient in this recipe is naturally free from tree nut concerns — no label-checking, no substitutions needed, just straightforward whole foods doing their thing. A finishing scatter of lime zest lifts the whole platter and makes it look genuinely stunning on the table. Serve it immediately after dressing so the segments stay vibrant and the fennel keeps its delicate bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!