Seeds 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 thing that makes people stop and stare before they even take a bite. The combination of navel oranges, blood oranges, and ruby red grapefruit brings a gorgeous range of sweetness and tartness, while the thinly sliced fennel adds a subtle anise crunch that keeps every forkful interesting. The honey-ginger dressing ties it all together with warmth from fresh ginger and a golden hint of turmeric, whisked into a light, emulsified drizzle with olive oil and lime juice. For anyone navigating a seeds-free lifestyle, this recipe is a genuinely easy win — every single ingredient is naturally free of seeds, with no swaps or substitutions required. The technique of supreming the citrus (cutting away the peel and slicing between the membranes) sounds fancy but is straightforward, and it makes the texture of the finished salad feel almost restaurant-quality. A finishing scatter of lime zest lifts the whole dish with a pop of fragrance right before serving. It works beautifully as a light starter, a refreshing side, or even a bright finish to a heavier meal.
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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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