Tree Nut Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with shaved 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 sharp knife and a good whisk. Navel oranges, blood oranges, and ruby red grapefruit are supremely sectioned, so every bite is clean and juicy without any bitter pith getting in the way. The honey-ginger dressing is the real star: a quick whisk of lime juice, freshly grated ginger, turmeric, and olive oil creates something floral, a little spicy, and just sweet enough to tie all that citrus together. Fennel adds a delicate crunch and a subtle anise note that makes the whole bowl feel more sophisticated than your average fruit salad. Everything here is naturally free of tree nuts — no swaps needed, no label-checking required, just whole, simple ingredients doing exactly what they should. A finishing scatter of lime zest pulls the brightness all the way up and makes it genuinely beautiful on the plate. Serve it immediately so the mint stays vivid and the fennel keeps its bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!