Mediterranean Diet Friendly 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 supremed directly over the bowl so every drop of juice is captured and nothing goes to waste. The honey-ginger dressing ties it all together beautifully, with a whisper of turmeric adding warmth and a gorgeous golden hue without overpowering the fruit. Extra-virgin olive oil is the backbone of the dressing here, and it's exactly the kind of wholesome fat that makes this style of eating so satisfying and sustainable. Fennel might seem like an unexpected addition, but its delicate anise crunch plays off the sweet-tart citrus in a way that feels genuinely sophisticated. A finishing scatter of lime zest lifts the whole platter and makes it look stunning on the table. Serve it as a light starter, a palate-cleansing side, or an effortlessly elegant dessert — it works beautifully in any role.
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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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