Lupin Free 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 nothing more than a sharp knife and a good whisk. Navel oranges, blood oranges, and ruby red grapefruit are supremely sectioned and tossed in a honey-ginger dressing that's lightly emulsified with extra-virgin olive oil and lifted by a touch of ground turmeric. The fennel adds a delicate anise crunch that plays beautifully against the sweet-tart citrus, while the torn mint keeps everything feeling fresh and alive. Every single ingredient here is naturally free from lupin — no flour blends, no legume-based thickeners, no hidden additives to second-guess on a label. The dressing comes together in one small bowl, and a squeeze of lime zest over the top before serving adds a fragrant finishing note that makes the whole platter pop. It works equally well as a light starter, a palate-cleansing side, or a refreshing standalone snack on a warm afternoon. Serve it immediately so the citrus stays vibrant and the fennel keeps its satisfying bite.
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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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