Oats Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with shaved fennel and fresh mint — this salad is as stunning to look at as it is refreshing to eat. The combination of navel oranges, blood oranges, and ruby red grapefruit brings a gorgeous range of sweet and tart flavors, while the fennel adds a subtle crunch and anise-like freshness that makes the whole thing feel a little unexpected. A honey-ginger dressing whisked together with lime juice, turmeric, and olive oil ties everything into something that tastes genuinely sophisticated without much effort at all. For anyone navigating grain-free or oat-free eating, this dish is a natural fit — every single ingredient is whole, fresh, and completely free of any grain-based concerns. The technique of supreming the citrus (cutting away the peel and slicing out clean segments) sounds fancy but is actually straightforward, and it makes a real difference in texture and presentation. A finishing scatter of lime zest adds one last pop of brightness right before serving. This is the kind of dish that works as a light starter, a palate-cleansing side, or even a refreshing dessert.
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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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