Coconut Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with shaved fennel and fresh mint — this salad is the kind of dish that looks like it took serious effort but comes together with nothing more than a sharp knife and a small whisk. The honey-ginger dressing is the real star: a quick emulsion of lime juice, fresh ginger, turmeric, and olive oil that ties every element together with a warm, aromatic kick. Supreming the oranges and grapefruit by hand means you get clean, juicy segments with none of the bitter pith, and catching all those natural juices in the bowl gives the dressing even more depth. The fennel adds a delicate crunch and a faintly anise-like freshness that plays beautifully against the tart grapefruit and sweet blood oranges. Every ingredient here is naturally free from coconut in any form — no coconut oil, no coconut sugar, no hidden derivatives — so you can dress and serve with total confidence. A finishing scatter of lime zest lifts the whole platter and makes it look genuinely stunning. This one is equally at home as a light starter, a brunch centerpiece, or a refreshing palate cleanser between heavier courses.
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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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