Coconut Grilled Ocean Trout Avocado Crab And Pomelo Salad With Roasted Chile Dressing Recipes

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POMELO SALAD WITH PEANUTS, MINT, AND CHILE



Pomelo Salad with Peanuts, Mint, and Chile image

It may take some effort to peel pomelo, but I love the mildly sweet flesh. It's so much better than grapefruit, in my opinion! I was inspired to try it in a Thai-style salad that was a little sweet and a little sour with hints of spice and funk. Enjoy!

Provided by LauraF

Categories     Salad     Fruit Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 10

2 tablespoons unsweetened coconut flakes
1 pomelo
2 tablespoons coarsely chopped salted peanuts
2 tablespoons fried shallots
2 tablespoons fresh mint leaves, torn
2 tablespoons hot water
1 tablespoon chopped palm sugar
2 tablespoons lime juice
1 tablespoon fish sauce
1 Thai bird's eye chile, chopped

Steps:

  • Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
  • Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
  • Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
  • Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 41.7 g, Fat 8.1 g, Fiber 4.8 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 623.8 mg, Sugar 8 g

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