MSG Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with shaved fennel and fresh mint make this salad as stunning to look at as it is to eat. The honey-ginger dressing pulls everything together with a warm, aromatic kick — fresh lime juice and grated ginger do the heavy lifting, while a whisper of turmeric adds color and depth without overpowering the fruit. Every single ingredient here is whole and unprocessed, so there's no need to squint at labels or second-guess what's hiding in a bottled dressing. Supreming the oranges and grapefruit takes a little patience, but the payoff is silky, pith-free segments that soak up the dressing beautifully. The fennel adds a subtle anise crunch that plays surprisingly well against the sweet-tart citrus, and the torn mint keeps things feeling fresh and lively. A finishing scatter of lime zest ties the whole dish together and makes it look like something straight off a restaurant menu. Serve it immediately so the textures stay vibrant and nothing gets soggy.
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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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