Chicken Free Citrus Fruit Salad with Honey-Ginger Dressing
This vibrant salad is a celebration of peak citrus season, layering navel oranges, blood oranges, and ruby red grapefruit into a jewel-toned bowl that looks almost too pretty to eat. The technique of supreming the fruit — cutting away the peel and slicing between the membranes — means every segment is silky and free of bitter pith, so the flavors are clean and bright from the very first bite. Thinly sliced fennel adds a delicate crunch and a subtle anise note that plays beautifully against the sweet-tart citrus, while torn fresh mint lifts the whole thing with a cool, herby finish. The honey-ginger dressing is where this salad really sings: a quick whisk of honey, lime juice, freshly grated ginger, and a pinch of turmeric creates something warm and aromatic that ties every element together without overpowering the fruit. A drizzle of olive oil brings it all into a lightly emulsified, glossy coating that clings to each segment just enough. It's naturally free of any animal proteins, relying entirely on fresh produce, pantry staples, and good olive oil — no substitutions or workarounds needed. Serve it immediately for the best texture, and don't skip the optional lime zest on top; it adds a fragrant pop that makes the whole dish feel finished and intentional.
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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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