Dairy 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 just a knife and a little patience. The technique of supreming the oranges and grapefruit by hand removes all the bitter pith, leaving only clean, juicy segments that practically melt on the tongue. The honey-ginger dressing ties everything together with a warm, slightly spicy edge, and the pinch of turmeric gives it a gorgeous golden hue without overpowering the fruit. Fennel might sound like an unexpected addition, but its delicate anise flavor is a natural match for citrus and keeps the whole bowl feeling fresh and a little sophisticated. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — just good, whole food doing exactly what it's supposed to do. Finish it with a scatter of lime zest for an extra pop of fragrance, and serve it immediately while the colors are still vivid and the mint is bright.
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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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