Seed Oil 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 it took serious effort but comes together with nothing more than a good knife and a small bowl for whisking. The dressing is where the magic lives: honey, fresh lime juice, grated ginger, and a touch of turmeric come together with extra-virgin olive oil for a light, fragrant coating that lets the fruit shine without overpowering it. Olive oil is the only fat in the recipe, making it a clean, straightforward choice for anyone avoiding industrially processed seed oils that sneak into so many store-bought dressings and bottled vinaigrettes. Supreming the citrus — cutting away the peel and slicing between the membranes — gives you silky, pith-free segments that soak up the dressing beautifully and make every bite feel a little luxurious. The fennel adds a subtle anise crunch that plays surprisingly well against the sweet-tart oranges and grapefruit, while the mint keeps everything feeling fresh and lively. A finishing scatter of lime zest ties it all together with a little aromatic punch. Serve it immediately for the best texture, though honestly it's hard to imagine it lasting long enough to sit around.
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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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