Rice Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with crisp fennel and fresh mint — this salad is the kind of dish that looks like you spent way more effort than you actually did. Navel oranges, blood oranges, and ruby red grapefruit are supremacetly sectioned and tossed together, so every bite delivers a different balance of sweet and tart. The honey-ginger dressing ties everything together with warmth from fresh ginger and a subtle earthiness from ground turmeric, all lifted by a squeeze of lime juice and a drizzle of olive oil. Thinly sliced fennel adds a delicate crunch and a faintly anise-like note that makes the whole bowl feel a little unexpected in the best way. This is naturally free of grains and starches without any substitutions or workarounds — just whole fruits, fresh herbs, and a simple whisked dressing. It works beautifully as a light starter, a palate-cleansing side, or even a refreshing dessert. A scatter of lime zest over the top before serving is optional but highly recommended.
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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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