Chestnut 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. Navel oranges, blood oranges, and ruby red grapefruit are supremed the proper way, cutting away every bit of pith so each piece is clean, juicy, and tender. The honey-ginger dressing ties everything together with a warm, aromatic kick, and a touch of turmeric gives it a golden hue that makes the whole bowl glow. Whisking olive oil into the lime juice and honey creates a light emulsion that clings to every segment without weighing the fruit down. The shaved fennel adds a subtle anise crunch that plays beautifully against the tart citrus, and the torn mint keeps things feeling fresh and lively. This is the kind of dish that works as a refreshing starter, a palate-cleansing side, or even a light dessert — and every single ingredient is naturally free of tree nut concerns, no label-checking required. Finish it with a little lime zest and serve immediately for maximum brightness.
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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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