Vegan Citrus Fruit Salad with Honey-Ginger Dressing

Total time20 min

Prep time20 min

Cook time0 min

Vegan Citrus Fruit Salad with Honey-Ginger Dressing

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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
Full Circle Organic 100% Pure Maple Syrup Butternut Mountain Farm Butternut Mountain Farm Maple Syrup, 12 oz Butternut Mountain Farm 100% Pure Vermont Organic Maple Syrup - 12 Fl. Oz.
Jakeman's Organic Pure Maple Syrup
Maple Joe 100% Pure Organic Amber Maple Syrup, 6.4 fl oz
See all
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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