Thai grapefruit salad
Servings: 4
Calories: 358kcal
A delightfully robust salad with bright and complex flavors
Print Recipe
Ingredients
For the Thai coconut curry dressing
- 1 tablespoon thai red curry paste
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- ½ cup full fat coconut milk
- 2 tablespoons dark agave nectar
For the salad
- 12 oz spring mix
- 1 shallot thinly sliced into rings
- 2 cups grapefruit sections
- 1 cup green beans thinly sliced on a bias
- 1 jalapeno stemmed and seeded, cut into thin strips
- 1 cup red cabbage thinly sliced
- 2 oz sunflower seeds
- 2 tablespoons fresh dill fronds
- 8 fresh mint leaves rolled and thinly sliced into ribbons
- 2 tablespoons fresh cilantro chopped
- ¼ cup unsweetened shredded coconut toasted
- ¼ cup unsalted roasted peanuts
Instructions
For the Thai coconut curry dressing
- Place all the ingredients in a blender or food processor. Blend until combined. Set aside.
For the salad
- In a large bowl, toss the dill, cilantro, mint and spring mix together until well-mixed.
- Divide the spring mix between 4 plates. Top each plate with shallot, grapefruit sections, jalapeno, red cabbage, sunflower seeds, coconut, and peanuts. Drizzle with dressing and serve.
Nutrition
Sodium: 809mg | Calcium: 98mg | Vitamin C: 80mg | Vitamin A: 3481IU | Sugar: 19g | Fiber: 7g | Potassium: 739mg | Calories: 358kcal | Saturated Fat: 10g | Fat: 22g | Protein: 10g | Carbohydrates: 36g | Iron: 4mg