Legume 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. The honey-ginger dressing is the real star, pulling together lime juice, fresh grated ginger, and a whisper of turmeric into something floral, zippy, and just a little earthy. Because every single ingredient here is naturally free of legumes, there's no label-scanning or substitution stress — just clean, whole produce and pantry staples you can trust. The technique of supreming the citrus (cutting away the peel and slicing between the membranes) sounds fancy but is genuinely satisfying once you get going, and it means every bite is silky with no bitter pith to ruin the experience. Fennel adds a delicate anise crunch that plays beautifully against the sweet-tart oranges and grapefruit, while the mint keeps everything feeling fresh and lively. A finishing scatter of lime zest ties the whole platter together and makes it look seriously impressive on the table. Serve it immediately so the citrus stays vibrant and the fennel holds its texture.
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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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