Xanthan Gum 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. Many store-bought dressings and packaged salads sneak in thickeners that can be hard to spot on labels, but every single component here is completely straightforward — whole fruits, fresh herbs, and a simple honey-ginger drizzle you whisk together in minutes. That dressing is honestly the secret weapon: honey, lime juice, freshly grated ginger, and a pinch of turmeric come together into something fragrant and lightly spiced that ties the whole bowl together beautifully. The fennel adds a subtle anise crunch that plays off the juicy citrus in a way that feels almost restaurant-worthy. Serve it immediately after tossing so the colors stay vivid and the textures stay crisp — a finishing scatter of lime zest makes it look like you really know what you're doing.
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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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