Capsaicin Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with crisp fennel and fresh mint — this salad is as stunning to look at as it is refreshing to eat. Navel oranges, blood oranges, and ruby red grapefruit are supremely sectioned so every bite is silky and free of bitter pith, then tossed with a honey-ginger dressing that brings just enough warmth and sweetness to tie everything together. The turmeric adds a subtle earthiness and gorgeous golden hue without any heat, making this a genuinely exciting option for anyone who needs to avoid capsaicin entirely. So many "zesty" or "bold" dressings sneak in chili flakes or hot sauce, but this one builds all of its complexity through ginger, lime juice, and good olive oil — no shortcuts, no burn. Thinly sliced fennel gives the salad a satisfying crunch and a gentle anise note that plays beautifully against the tart grapefruit. A scatter of lime zest over the top before serving makes the whole thing pop with fragrance. It's the kind of dish that feels special enough for a dinner party but easy enough to pull together any time you have a few pieces of citrus on the counter.
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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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