Gluten Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, juicy, and impossibly fresh, this citrus salad is the kind of dish that makes you feel like you're eating well without any effort at all. Supremed oranges, blood oranges, and grapefruit are layered with thinly sliced fennel and torn mint for a combination that's equal parts elegant and refreshing. The honey-ginger dressing — built with lime juice, fresh grated ginger, a whisper of turmeric, and olive oil — ties everything together with a warm, lightly spiced sweetness that feels anything but ordinary. Every single ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress involved; it's just clean, whole food at its best. The technique of supreming the citrus (cutting away the peel and slicing out the segments) sounds fancy but is genuinely straightforward, and it makes a huge difference in texture and presentation. Serve it immediately after dressing so the fennel stays crisp and the citrus holds its shape — a little lime zest scattered on top right before serving adds a fragrant finishing touch that's well worth the extra second.
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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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