Emulsifier Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with crisp fennel and fresh mint make this salad as stunning to look at as it is to eat. The combination of navel oranges, blood oranges, and ruby red grapefruit delivers a range of sweet, tart, and floral notes that play beautifully against the anise-like crunch of thinly sliced fennel. What makes this dish so naturally suited to an emulsifier-free approach is that every single component is whole and unprocessed — no store-bought dressings, no packaged shortcuts, nothing with a suspicious additives list. The honey-ginger dressing comes together with just a whisk: honey, fresh lime juice, grated ginger, turmeric, sea salt, and a drizzle of extra-virgin olive oil, all ingredients you can trust completely. Supreming the citrus directly over the bowl is a small technique that pays off big, capturing every drop of juice and keeping the segments silky and intact. A scatter of lime zest over the top before serving adds one final hit of brightness that ties the whole thing together. This is the kind of dish that feels effortlessly impressive, whether you're serving it as a light starter or a refreshing side alongside something richer.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!