Paleo 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 combination of navel oranges, blood oranges, and ruby red grapefruit delivers a range of sweet and tart notes that feel genuinely refreshing, especially when the honey-ginger dressing ties everything together. That dressing is where the magic really happens — a quick whisk of honey, lime juice, grated ginger, turmeric, and olive oil creates something fragrant and lightly spiced without a single processed ingredient in sight. Every component here is whole, real food, which is exactly what makes this such a natural fit for anyone eating closer to the source. The fennel adds a subtle anise crunch that plays beautifully against the juicy citrus, and the torn mint keeps each bite feeling clean and alive. A scatter of lime zest over the top before serving is a small touch that makes a noticeable difference. This is the kind of dish that looks like you spent serious effort but comes together with nothing more than a sharp knife and a good whisk.
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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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