This recipe is inspired by our travels in Thailand where pomelo salads are a very popular menu item. Pomelo is a citrus fruit that is similar to pink grapefruit but much sweeter and slightly crunchy. If you can’t find pomelo you can substitute with grapefruit and add a little extra agave to taste.

Because hot chills vary so much in their intensity – and everyone’s tolerance to spicy food is different – feel free to adjust the amount to chili to suit your personal preference.

Pomelo Salad with Spicy Thai Dressing
Serves: 2
Spicy Thai Dressing:
  • 2 tablespoons lime juice
  • 2 tablespoons agave nectar
  • 1 teaspoon hot red chili, diced
  • 1 teaspoon sesame oil
  • ½ teaspoon 5-spice powder
  • ½ teaspoon Himalayan salt
  • 1 medium pomelo
  • ½ firm mango, julienne
  • 1 cup watercress
  • ⅓ cup cilantro
  • 2 tablespoons shredded raw coconut
  • 1 tablespoon shallot, sliced thin
  • 1 tablespoon black sesame seeds
  1. Prepare the dressing by combining all ingredients in a small bowl, mixing together with a small whisk or fork.
  2. Peel the pomelo and remove the flesh, discarding the tough, white pith. Break it into small segments.
  3. Place the pomelo in a large mixing bowl then add the mango, watercress, cilantro, coconut and shallot.

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