Vegetarian Citrus Fruit Salad with Honey-Ginger Dressing
This salad is a showstopper — jewel-bright citrus segments layered with paper-thin fennel and fresh mint, then drizzled in a honey-ginger dressing that somehow manages to be bright, warm, and a little floral all at once. The technique of supreming the oranges and grapefruit right over the bowl means every drop of juice gets captured and folded back into the dish, so nothing is wasted and the flavor is as vivid as the colors. Ground turmeric gives the dressing a subtle earthiness and a gorgeous golden hue, while fresh ginger and lime juice keep things lively and sharp. Fennel might sound like an unexpected addition, but its gentle anise note plays beautifully against the tart grapefruit and sweet navel orange — it's the kind of pairing that makes you wonder why you haven't been doing this all along. Everything here is naturally plant-based and completely free of any meat or animal products beyond the honey, making it an effortless fit for a vegetarian table without any substitutions required. Serve it immediately after dressing so the mint stays bright and the citrus holds its shape — this one is best eaten the moment it hits the platter.
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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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