Nightshade Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with crisp fennel and fresh mint — this salad is as stunning to look at as it is refreshing to eat. Navel oranges, blood oranges, and ruby red grapefruit are supremely sectioned so every bite is clean and juicy, with none of the bitter pith getting in the way. The honey-ginger dressing ties everything together beautifully, with a gentle warmth from fresh ginger and a golden hint of turmeric that makes the whole bowl feel a little special. Fennel adds an unexpected crunch and a subtle anise note that plays surprisingly well against the tart citrus, while torn mint lifts the whole thing with a cool, herby finish. Every single ingredient here is naturally free from nightshades, so there's no label-reading required and no substitutions to stress over — just wholesome, vibrant produce doing exactly what it does best. A finishing scatter of lime zest is optional but highly recommended for that extra pop of fragrance. Serve it immediately after dressing so the fennel stays crisp and the colors stay vivid.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!