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4 Serves
72 Mins
Peel the pomelo and separate the flesh into bite-sized segments, removing all pith and membranes. Place the segments into a large mixing bowl.
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ThaiVitamin K
65 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
43 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
168 mg / 1,250 mgPotassium
305 mg / 4,700 mgSodium
36 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
13 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Using a chefs knife, finely slice the Thai bird's eye chilies and prepare the Thai basil leaves. Add these to the bowl with the pomelo.
In a small bowl, whisk together the Thai fish sauce, lime juice, and a touch of palm sugar to create the dressing.
Heat a small amount of oil in a frying pan over medium heat to lightly toast any optional nuts or aromatics, then set aside to cool.
Pour the prepared dressing over the pomelo mixture and toss gently with a spatula to combine without breaking the fruit segments.
Garnish the salad with fresh herbs and serve immediately in a serving dish.
5
g14
g99
g
Thai
Thai