Peanut Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with shaved fennel and fresh mint — this salad is the kind of dish that makes people stop and stare before they even take a bite. Navel oranges, blood oranges, and ruby red grapefruit are supremed right over the bowl so every drop of juice gets captured and nothing goes to waste. The honey-ginger dressing ties it all together with a warm, slightly spicy edge that plays beautifully against the tart citrus, while a whisper of ground turmeric gives the whole thing a gorgeous golden glow. Fennel might sound like an unexpected addition, but its delicate anise crunch is a genuine revelation alongside the juicy fruit and cooling mint. Everything here is naturally free of peanuts and tree nuts, with zero need to scrutinize labels or worry about hidden allergens — just fresh produce and pantry staples doing exactly what they should. It comes together quickly and looks stunning on a platter, making it just as at home on a holiday brunch table as it is on a Tuesday afternoon. Finish with a little lime zest on top and serve immediately for maximum freshness.
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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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