Pomelo, coconut and lemongrass salad

Pomelo, coconut and lemongrass salad

By
From
Green Kitchen Travels
Serves
4

Although I’m a big fan of all kinds of fruit for dessert, I think pomelo is one that is better suited for use in savoury dishes. It’s thick and rather dry flesh makes it perfect to coat in a dressing. The flavours in this salad are incredibly fresh and quite sweet, while the coconut and cashews add a nice crunch. If you can’t find pomelo you can replace it with grapefruit, but you might want to use a little extra honey to balance the acidity. — David

Ingredients

Quantity Ingredient
a handful desiccated coconut
a handful raw cashew nuts
1 pomelo
or 2 grapefruit
1 stalk lemongrass, very finely chopped
1/2 red onion, very finely chopped
a handful coriander leaves

Dressing

Quantity Ingredient
2 limes, juiced
2 tablespoons clear honey
or 2 tablespoons maple syrup
2 tablespoons cold-pressed olive oil
or 2 tablespoons rapeseed oil

Method

  1. Toast the coconut and cashew nuts in a dry frying pan over a low heat, stirring occasionally, until golden. Tip out of the pan immediately to prevent over-browning.
  2. Cut off both ends of the pomelo then cut vertical slices into the peel and down the sides. Pull off the slices of peel. Separate the flesh into segments and pull away the membrane that surrounds each slice. Separate the slices into slightly smaller pieces. Place in a large mixing bowl, add the remaining ingredients and toss to mix. Stir together the dressing ingredients and pour over the salad. Toss well and serve straight away.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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