Shellfish Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled high with shaved 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 segment is clean, tender, and bursting with juice. The honey-ginger dressing ties everything together beautifully, with a whisper of turmeric adding warmth and a gorgeous golden hue without overpowering the fruit. Fennel might sound like an unexpected addition, but its delicate anise crunch is exactly what keeps this from feeling like a basic fruit bowl. Everything here is naturally free from any seafood or shellfish concerns — just fresh produce, honey, lime, and good olive oil doing all the heavy lifting. A finishing scatter of lime zest makes it feel genuinely restaurant-worthy, and the whole thing comes together with nothing more than a sharp knife and a couple of mixing bowls. Serve it as a light starter, a palate-cleansing side, or an elegant brunch centerpiece.
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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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