Celery Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments layered with shaved fennel and fresh mint make this salad one of the most visually stunning things you can put on a table with almost zero effort. The combination of navel oranges, blood oranges, and ruby red grapefruit brings a gorgeous range of sweet and tart flavors that feel genuinely refreshing rather than just "healthy." A honey-ginger dressing with a touch of ground turmeric ties everything together with warmth and a subtle zing that makes each bite more interesting than the last. Because every single ingredient here is naturally free from celery and celery derivatives, there's no label-scanning or substitution stress — just clean, whole produce and pantry staples. The technique of supreming the citrus over the bowl is a small extra step that pays off big, keeping all those precious juices in the mix rather than lost on the cutting board. Serve it immediately after dressing so the fennel stays crisp and the mint stays vibrant, and don't skip the optional lime zest — it adds a fragrant finish that really lifts the whole dish.
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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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