Caffeine 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 you feel like you're eating something genuinely good for you, and you absolutely are. Navel oranges, blood oranges, and ruby red grapefruit are supremely sectioned here, so every bite is clean and juicy without any bitter pith getting in the way. The honey-ginger dressing ties everything together with a warm, lightly spiced sweetness that plays beautifully against the tartness of the grapefruit. A touch of ground turmeric gives the dressing a gorgeous golden hue and a subtle earthiness that elevates the whole bowl beyond a basic fruit salad. Fennel might seem like a surprising addition, but its delicate anise flavor and satisfying crunch make the salad feel more substantial and interesting. Everything here is naturally free of stimulants — no tea extracts, no chocolate, no hidden additives — just whole fruits, fresh herbs, and a simple pantry dressing. Serve it immediately after tossing 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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