Nitrate & Nitrite 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 way more effort than you actually did. Navel oranges, blood oranges, and ruby red grapefruit are supremetted the old-fashioned way, cut free from their membranes so every bite is clean, juicy, and completely pith-free. The honey-ginger dressing comes together in minutes and brings a gentle warmth from freshly grated ginger and a whisper of turmeric, balanced by bright lime juice and a drizzle of good olive oil. 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. Because this recipe is built entirely from whole fruits, fresh aromatics, and pantry staples, there are no processed ingredients or hidden additives to worry about — just clean, vibrant flavors from start to finish. It's equally at home as a light starter, a refreshing side alongside a rich main, or an elegant dessert that doesn't feel heavy. Serve it immediately after dressing so the colors stay vivid and the fennel keeps its satisfying bite.
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!