Chile, Star Ruby Grapefruit, Pummelo & Coconut Salad

Chile, Star Ruby Grapefruit, Pummelo & Coconut Salad
Print Recipe
Hot summer weather can make even a diehard foodie lose their appetite for big meals and rich foods. That’s where super salads like this one come into the picture. Lit up by the colorful combo of Ruby Star grapefruit, pummelo, and Thai chiles, it’s a flavorful and nutritious meal all on its own.
Chile, Star Ruby Grapefruit, Pummelo & Coconut Salad
Print Recipe
Hot summer weather can make even a diehard foodie lose their appetite for big meals and rich foods. That’s where super salads like this one come into the picture. Lit up by the colorful combo of Ruby Star grapefruit, pummelo, and Thai chiles, it’s a flavorful and nutritious meal all on its own.
Ingredients
Servings:
Instructions
  1. Measure the brown sugar into a bowl and mix with 1 tablespoon of water to dissolve.
  2. Stir in the chiles, garlic, lime juice, and fish sauce. Season to taste with salt. Set the dressing aside.
  3. Set a small, dry saucepan over a medium high setting. Toast the shredded coconut, stirring frequently, until it is golden brown. Remove from the saucepan and set aside.
  4. Add the olive oil to the pan along with half the shallots. Stir fry the shallots about 4 to 5 minutes, or until golden brown. Remove from the pan with a slotted spoon. Drain and season lightly with salt.
  5. Using the same oil, toast the almond slivers for 6 to 7 minutes until they are browned. Remove them with a slotted spoon and drain.
  6. Use a sharp knife to peel the pummelo, taking off as much of the white pith as you can. Cut through the membrane, and release the segments and any juice into a large bowl.
  7. Repeat the procedure with the Star Ruby grapefruits.
  8. Add the uncooked shallots and cilantro to the citrus in the bowl, and pour about half the dressing over it. Toss to mix thoroughly.
  9. Now, add the coconuts and almonds, tossing again.
  10. Divide between two plates (as main dish) or four plates (as a side dish). Drizzle with the remaining dressing, and garnish with fried shallots.
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