Thai grapefruit salad

Course: Salad
Cuisine: Asian-Pacific, Thai
Keyword: Grapefruit salad, Thai coconut curry
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Calories: 358kcal
A delightfully robust salad with bright and complex flavors
Print Recipe


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


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.


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