Pork Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with crisp fennel and fresh mint — this salad is as stunning to look at as it is to eat. Navel oranges, blood oranges, and ruby red grapefruit are supremed the proper way, cutting away every bit of pith so each piece is clean, juicy, and tender. The honey-ginger dressing ties everything together with a warm, aromatic kick, and a touch of turmeric gives it a gorgeous golden hue without overpowering the fruit. Thinly sliced fennel adds a subtle anise crunch that plays beautifully against the sweet-tart citrus, while torn mint lifts the whole dish with a cool, herby finish. This is naturally free of any meat or animal products beyond honey and olive oil, so there is absolutely nothing to second-guess about what is in it. It works equally well as a refreshing starter, a light dessert, or a vibrant side alongside a bigger spread. Serve it immediately after dressing so the colors stay vivid and the fennel keeps its satisfying bite.
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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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