Paraben Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with crisp fennel and fresh mint make this salad as stunning to look at as it is to eat. The honey-ginger dressing ties everything together with a warm, lightly spiced sweetness that plays beautifully against the tartness of grapefruit and blood orange. Parabens are synthetic preservatives that sneak into far more products than most people expect, but a dish built entirely from whole fruits, fresh herbs, and pantry staples like extra-virgin olive oil and raw honey keeps things genuinely clean from start to finish. The technique of supreming the citrus — cutting away the peel and slicing between the membranes — removes all the bitter pith and lets those gorgeous segments soak up every drop of the turmeric-lime dressing. Fennel might feel like an unexpected addition, but its delicate anise crunch softens beautifully once it mingles with the citrus juices in the bowl. A finishing scatter of lime zest pulls the whole thing together with a fragrant pop. This is the kind of dish that feels effortlessly impressive at a brunch table but is honestly simple enough to throw together any time you want something fresh and vibrant.
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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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