Grapefruit salad

  • Time cooking time:
  • Yield serves 4


    3 tablespoons fish sauce
    3 tablespoons fresh lime juice
    1 tablespoon brown sugar
    1 large grapefruit (about 1 1/4 pounds) peeled, membrane removed, sectioned
    2 tablespoons coarsely chopped peanuts
    1 tablespoon finely chopped shallots
    1 cup mint leaves, coarsely chopped
    1 jalapeño pepper, finely chopped
    bibb lettuce leaves, washed and dried


    In a small bowl, mix together the fish sauce, lime juice and sugar. Whisk to dissolve sugar. Set aside.
    Peel and cut grapefruit into sections. Store in a bowl. When ready to serve, pour off juice that has accumulated at the bottom of the bowl; reserve for another use.
    Add peanuts, shallot, mint and pepper to the grapefruit and toss to combine.
    Drizzle the dressing over the top; toss to combine. Taste and if necessary, adjust the balance of salt, sweet and sour. Transfer to a plate lined with lettuce leaves. Serve immediately.
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