Cashew 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 to eat. The technique of supreming the oranges and grapefruit by hand means every bite is silky and membrane-free, with none of the bitterness that comes from rushing the prep. A simple whisked dressing of honey, lime juice, freshly grated ginger, and a touch of turmeric ties everything together with a warm, aromatic lift that feels anything but ordinary. The fennel adds a subtle anise crunch that plays beautifully against the juicy citrus, while torn mint keeps the whole bowl feeling fresh and lively. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution anxiety — just clean, vibrant produce and pantry staples. It comes together quickly and looks impressive enough for a brunch spread or a light dessert, especially finished with a little lime zest scattered over the top. This is the kind of dish that makes people ask for the recipe before they've even finished their first 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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