Carrageenan Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments layered with crisp fennel and fresh mint make this salad as stunning to look at as it is to eat. The combination of navel oranges, blood oranges, and ruby red grapefruit brings a gorgeous range of sweet and tart flavors that feel genuinely celebratory without any fuss. Carrageenan — a common additive used as a thickener or stabilizer — tends to sneak into packaged dressings, flavored yogurts, and processed foods, but every single component here is whole and unprocessed, so there's nothing to second-guess. The honey-ginger dressing comes together with a quick whisk of lime juice, freshly grated ginger, ground turmeric, and extra-virgin olive oil, giving you a lightly emulsified coating that clings beautifully to every segment. Fennel adds a subtle anise crunch that plays surprisingly well against the citrus, and the torn mint lifts the whole dish with a cool, herby finish. A little lime zest scattered over the top right before serving ties everything together and makes it look like something straight off a restaurant menu. This is the kind of recipe that feels effortless but consistently impresses.
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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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