Mushroom 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 you spent hours on it but comes together with nothing more than a sharp knife and a good whisk. Navel oranges, blood oranges, and ruby red grapefruit are supremed right over the bowl so every drop of juice gets captured and folded back into the final dish. The honey-ginger dressing is where things get really interesting: a quick whisk of honey, fresh lime juice, grated ginger, turmeric, and a thread of olive oil creates something floral, tangy, and just a little warming all at once. Fennel adds a subtle anise crunch that plays beautifully against the sweet-tart citrus, while torn mint lifts the whole thing with a cool, herby finish. Since every single ingredient here is a whole fruit, vegetable, or pantry staple, there's zero guesswork about hidden fungi or cross-contamination — what you see is exactly what you get. A scatter of lime zest over the top before serving makes it look genuinely stunning on the table. Serve it immediately so the fennel stays crisp and the colors stay vivid.
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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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