This Grapefruit Salad offers a feast of flavors and textures with every bite. In Southeast Asia they will mostly use pomelo instead of grapefruit, which is the sweeter, peppery cousin of the grapefruit.
The dressing provides the perfect balance between sweet, sour, spicy and salty. You can adjust it to your taste by adding more coconut sugar if too sour. For more depth of flavor, add a little more fish sauce.
- Cooked prawns could be added to turn it into a more substantial meal.
- Avocado also pairs extremely well with grapefruit. Either way, this fresh and pretty grapefruit salad makes a beautiful addition to your lunch or dinner table. Perfect as a light meal yet elegant enough to serve to guests.
- 2 x pink grapefruits or any variety that’s in season
- 1 x medium sized cucumber, sliced
- ½ red onion, finely sliced
- ¼ cup mint leaves
- ¼ cup coriander leaves
- mixed salad leaves for the base of the salad (optional)
- ¼ cup raw cashew nuts
- 30 ml unsweetened coconut flakes
- 1 red chili (optional)
- 60ml fresh lime juice
- 45ml fish sauce
- 15ml soya sauce or tamari
- 20ml coconut sugar
Let’s get started:
- Place shredded coconut in a dry frying pan over medium heat and roast until light golden brown and fragrant. Set aside to cool.
- Place cashew nuts also in the dry frying pan on medium heat and give them a quick tan until light brown. Set aside to cool.
- Peel grapefruits with a sharp knife, cutting away all the white pith. Then slice or break into bite size pieces and place in a large serving bowl.
- Add the cucumber, red pepper, onion, mint, coriander and chili and mix together.
- In a small bowl, whisk together lime juice, fish sauce, soya sauce and coconut sugar until sugar has dissolved.
- Arrange salad leaves in a bowl, add the rest of the ingredients and garnish with coconut flakes and toasted cashew nuts. Drizzle with salad dressing and serve the remaining dressing on the side.
Tried this recipe? Please share your experience, variations or results in the comments below!