Citric Acid Free Ginger-Lime Fennel & Orange Salad
Bright, aromatic, and genuinely refreshing, this shaved fennel and orange salad is the kind of dish that makes people stop and ask what's in it. The combination of crisp fennel, juicy navel orange segments, and paper-thin red onion creates layers of texture that feel light but satisfying. Fresh lime juice and zest do the heavy lifting in the dressing — no citric acid powder, no packaged shortcuts, just real fruit squeezed right into the bowl. That distinction matters more than it sounds, because processed citric acid (often derived from mold fermentation) hides in a surprising number of bottled dressings and pre-made salad kits. Here, every ingredient is whole and straightforward, so you know exactly what you're eating. The grated ginger and raw honey round out the dressing with gentle warmth and just enough sweetness to balance the brightness of the lime. It's an elegant, fuss-free salad that proves eating with restrictions doesn't mean eating without flavor.
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Learn more →Ingredients
4 servings
For the salad
- 2 medium fennel bulbs, fronds reserved
- 3 medium navel oranges
- ¼ small red onion, very thinly sliced
- ¼ cup fresh mint leaves, torn
For the dressing
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tsp fresh ginger, finely grated
- 1 tsp raw honey
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro leaves (optional)
Instructions
- 1
Trim the fennel bulbs: cut off the stalks and reserve a small handful of the feathery fronds. Halve each bulb through the root, then use a mandoline or a sharp knife to shave each half crosswise into very thin slices, about 1/16 inch thick. Place the shaved fennel in a large mixing bowl.
- 2
Cut the top and bottom off each orange, then stand each orange upright and slice away the peel and white pith following the curve of the fruit. Working over the bowl of fennel to catch any juice, cut between the membranes to release the segments. Squeeze the spent membranes over the bowl to extract any remaining juice, then discard the membranes.
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