Go Back
Pomelo Salad with Lime
Print Recipe

Pomelo Salad with Lime, Peanuts, and Coconut

Spicy, cleansing and energizing salad packed with sweet, sour and salty flavors. If you can’t find a pomelo, grapefruit will work too.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch
Servings: 2
Calories: 239kcal

Ingredients

For the dressing

  • 1 tablespoon raw sugar or honey or maple syrup
  • 1 tablespoon water
  • 1 Thai chili pepper or jalapeno finely chopped (optional, or take half to make it less spicy)
  • 1 clove garlic minced
  • 1/2 lime/lemon juice only (use less if using lemon)
  • 1 tablespoon fish/soy sauce
  • sea salt

For the salad

  • 1/4 cup unsweetened desiccated coconut
  • 1/4 cup unsalted peanuts raw or raosted
  • 1 shallots thinly sliced
  • 1.5 cup pomelo/grapefruit cut into bite-size pieces (1 small pomelo or 1 ½ red grapefruit)
  • cup fresh parsley chopped (or cilantro)
  • 1 cup watercress packed
  • 2 cups arugula or mustard greens

Instructions

For the dressing

  • In a small bowl, whisk palm sugar and water to dissolve sugar. Add chili, garlic, lime juice, and fish sauce. Season with sea salt and balance with more sugar, lime juice or fish sauce if needed.

For the salad

  • Toast coconut in a dry pan over medium-high heat until golden brown. Stir regularly. Transfer to a small bowl and set aside.
  • Cook half of the shallot over medium-high heat until lightly browned. This will take around 2 to 3 minutes. Transfer to paper towel to drain.
  • Cook peanuts in oil until golden brown. About 2 minutes. Transfer to paper towel to drain.
  • In a large salad bowl combine pomelo pieces, parsley (or cilantro), remaining shallots, and half of the dressing. Mix well.
  • Add salad greens and toss to combine. Do a little taste test. For me half of the dressing was spicy enough, my hubby poured some more over it as he likes it hot.

Notes

TIP: Add cucumber cubes for extra, refreshing crunch.