Pescatarian Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled high with shaved fennel and fresh mint — this salad is the kind of dish that looks like it took serious effort but comes together with nothing more than a sharp knife and a good whisk. Navel oranges, blood oranges, and ruby red grapefruit are supremed directly over the bowl so every drop of juice gets captured and folded back into the final dish. The honey-ginger dressing is where things get really interesting: a quick whisk of honey, lime juice, freshly grated ginger, and a pinch of turmeric creates something floral, a little spicy, and warmly golden. Drizzled over the citrus and fennel, it ties together flavors that feel both refreshing and surprisingly complex. The fennel adds a delicate crunch and subtle anise note that plays beautifully against the tart grapefruit and sweet orange, while the torn mint keeps everything feeling light and vibrant. It's a naturally plant-forward dish that fits effortlessly into a pescatarian spread — no substitutions or workarounds needed, just honest, produce-driven cooking at its best. Serve it immediately so the colors stay vivid and the textures stay crisp.
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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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