Yeast 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, while the fennel adds a subtle crunch and anise-like freshness that makes the whole bowl feel a little unexpected. The honey-ginger dressing is where things really come alive: a quick whisk of honey, fresh lime juice, grated ginger, turmeric, and olive oil creates something bright and warming at the same time. Because yeast-free eating means steering clear of fermented and leavened ingredients, a dish like this is a natural fit — every single component is whole, fresh, and completely free of anything that could sneak yeast in through the back door. Supreming the citrus takes a little patience, but the technique pulls away all the bitter pith and lets those clean, juicy segments shine without any interference. A scatter of lime zest over the top before serving is a small touch that makes a big visual and flavor difference. This one works just as well as a light starter as it does alongside a savory main.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!