Gut Friendly Citrus Fruit Salad with Honey-Ginger Dressing
Bright, juicy, and alive with color, this citrus salad is the kind of dish that makes you feel good from the first bite. Supremed oranges, blood oranges, and grapefruit are layered with thinly sliced fennel and fresh mint — a combination that's refreshing, a little unexpected, and genuinely beautiful on the table. The honey-ginger dressing is where things get really interesting: fresh ginger, ground turmeric, lime juice, and a drizzle of extra-virgin olive oil come together in a lightly emulsified blend that's as nourishing as it is delicious. Ginger and turmeric are both well-regarded for supporting digestive comfort, while fennel has long been celebrated for its gentle, soothing effect on the gut. The citrus itself brings natural enzymes and fiber that make this salad a smart, feel-good choice rather than just a pretty one. Everything is tossed together and served immediately so the textures stay vibrant and nothing gets soggy. It works beautifully as a light starter, a palate-cleansing side, or even a refreshing breakfast that actually energizes you.
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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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