Low Iodine Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with crisp fennel and fresh mint — this salad is the kind of dish that looks like it took serious effort but comes together with just a knife and a whisk. Navel oranges, blood oranges, and ruby red grapefruit are supremely well-suited to a low-iodine approach since fresh fruit is naturally free of the additives and iodized salt that can sneak into packaged foods. The honey-ginger dressing is whisked together with lime juice, a touch of turmeric, and extra-virgin olive oil, keeping every ingredient clean and straightforward. A small pinch of fine sea salt — not iodized table salt — is all you need to pull the flavors into focus. The fennel adds a subtle anise crunch that plays beautifully against the tart citrus, while the torn mint keeps everything feeling fresh and lively. Serve it immediately after tossing so the segments stay vibrant and the fennel holds its texture. It works equally well as a light starter, a palate-cleansing side, or an elegant finish to a meal.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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