This salad is rather special and always surprises me how wonderful it tastes. I really enjoy Thai food, it is fresh with a layer of subtle tastes. Pomelo is a large citrus fruit, which looks like a grapefruit but larger. I love using it in winter as side dish due to it’s benefits.
Pomelo is a citrus fruit that has a surprising number of health benefits for people who are willing to do a bit of searching for it. These impressive health benefits of pomelo include its ability to boost the immune system, improve digestion, lower blood pressure, reduce cramping, prevent anemia, improve bone strength, reduce signs of premature aging, prevent cancer, protect heart health, aid in weight loss, and boost oral and dental health.
4 oz of cooked and peeled shrimp
1 tbsp of chopped cashews
2 garlic cloves thinly sliced
4 shallots finely sliced
2 tbsp of avocado oil
10-12 fresh mint leaves
For the dressing:
2 tbsp Thai fish sauce
2 tbsp fresh Lime juice
2 spring onions
2 fresh chillies seeded (optional)
fresh coconut (or dried coconut flakes)
- Make the dressing first and set aside
- Heat the oil in a small frying pan, add the shallots and garlic and cook over a medium heat until they are golden. Remove from pan and set aside.
- Peel Pomelo and break the flesh into small pieces, taking care to remove any membranes.
- Chop cashew nuts and pur them in a sad bowl. Add the pomelo, prawns, mint leaves and the shallot mixture, ross lightly and sprinkle with the spring onions, chillies and coriander leaves. Add the shredded coconut meat, if using and serve immediately.