Walnut Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with shaved fennel and fresh mint — this salad is as stunning to look at as it is refreshing to eat. The combination of navel oranges, blood oranges, and ruby red grapefruit brings a gorgeous range of sweet and tart flavors that feel genuinely special without requiring much effort at all. A honey-ginger dressing with a whisper of turmeric and fresh lime juice ties everything together in a way that's light, aromatic, and just a little unexpected. The fennel adds a delicate crunch and subtle anise note that makes the whole bowl feel more sophisticated than your average fruit salad. Because every ingredient here is naturally whole and simple, there's no need to scan labels or worry about hidden nut additions sneaking into your dish. It comes together quickly and is best served immediately, so the citrus stays vibrant and the mint stays fresh. A little lime zest scattered over the top right before serving is a small touch that makes a big difference.
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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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