Hazelnut 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 good whisk. Navel oranges, blood oranges, and ruby red grapefruit are supremanently segmented to remove all the bitter pith, so every bite is clean, juicy, and vibrant. The honey-ginger dressing ties everything together with a gentle warmth from fresh grated ginger and a whisper of turmeric, balanced by bright lime juice and a drizzle of olive oil. Fennel adds a delicate crunch and subtle anise note that plays beautifully against the sweet-tart citrus, while torn mint keeps the whole thing feeling fresh and lively. Because every single ingredient here is whole and unprocessed, there's zero concern about hidden nut derivatives sneaking in through a bottled dressing or a pre-mixed spice blend. It's naturally free of tree nuts in every component, from the produce to the pantry staples, so you can serve it confidently at any table. Finish with a scatter of lime zest and get it on the plate quickly — this one is best eaten the moment it's dressed.
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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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