top of page

Thai Pomelo Salad

Thai Pomelo Salad

There always comes a point in the holiday season -- unusually early for me this year -- when I come home from a festive lunch, or drinks with neighbors, or an office cocktail party and, while I want dinner, am feeling like I have indulged enough of rich holiday fare for the day. This salad is perfect for those times, as a stand alone meal, but is also a lovely appetizer salad with which to start off a holiday groaning board celebratory dinner.

This makes one portion as a dinner salad, and two portions as the appetizer course of a multi-course meal.

1 pomelo, peeled, pith removed and cut into segments (reserve the peel and candy it for the holiday - excellent for after dinner drink time or as part of a cheese board)

1 handful of your favorite greens

1/2 ripe avocado, cubed

1 Tbsp diced red onion

2 Tbsps roughly chopped mint leaves

1 1/2 Tbsp crushed peanuts

1 Tbsp dessicated coconut, unsweetened

2 tsps olive oil

Juice from 1/2 lime

1/2 tsp fish sauce

1/4 tsp hot sauce

Place your diced onion in a small bowl of iced water, along with a couple of ice cubes. This will remove some of the sharpness. Set aside while you prepare the rest of your salad.

Measure your coconut into a skillet and heat over low heat until toasted and a bronzy brown. Stir constantly and pay close attention, this burns in a blink of an eye, and will take about thirty seconds. Scrape into a bowl and set aside until needed.

In a separate bowl, whisk the olive oilm lime juice, fish sauce, hot sauce and honey together. Taste and adjust for your personal taste -- you may want a dressing that is sweeter or spicier than I do.

Drain your red onion and pat dry.

Add the onion to your serving bowl along with your pomelo segments, greens, avocado and half of the mint leaves.

Add the dressing and toss well.

Top with the coconut, crushed peanuts and remaining mint and toss again before devouring.

Thai Pomelo Salad

Inspiration recipe, here.


bottom of page