Wheat Free Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments piled with crisp fennel and fresh mint — this salad is the kind of dish that looks like you spent way more effort than you actually did. Navel oranges, blood oranges, and ruby red grapefruit are supremely sectioned and tossed together, so every bite delivers a different balance of sweet and tart. The honey-ginger dressing is the real star: a quick whisk of lime juice, freshly grated ginger, turmeric, and olive oil that ties everything together with a warm, aromatic kick. Fennel might sound like an unexpected addition, but its delicate anise crunch plays beautifully against the juicy citrus and cooling mint. Every single ingredient here is naturally free of wheat, so there's no label-checking or substitution stress — just clean, vibrant produce and pantry staples doing exactly what they're supposed to do. Serve it immediately after dressing so the colors stay vivid and the fennel holds its texture. It works as a refreshing starter, a light dessert, or a stunning side alongside anything from grilled fish to a holiday spread.
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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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