Thai pomelo salad

Name: Thai pomelo salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 pomelo; 3 cups (750 ml) curly lettuce leaves torn into pieces; ½ red onion, finely sliced; ⅓ cup (80 ml) fresh mint leaves, chopped; 2 green onions, finely sliced; ⅓ cup (80 ml) fresh cilantro leaves, chopped; 2 tbsp (30 ml) fish sauce; 1 tbsp (15 ml) honey; 3 tbsp (45 ml) cold water; Juice and zest of 1 lime; 1 large garlic clove, finely grated; ¼ tsp (1 ml) red pepper flakes, or more to taste; 2 tbsp (30 ml) vegetable oil

Preparation 20 min
Servings 4
Freezing I do not suggest

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Salad

1 pomelo
3 cups (750 ml) curly lettuce leaves torn into pieces
½ red onion, finely sliced
⅓ cup (80 ml) fresh mint leaves, chopped
2 green onions, finely sliced
⅓ cup (80 ml) fresh cilantro leaves, chopped

Dressing

2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) honey
3 tbsp (45 ml) cold water
Juice and zest of 1 lime
1 large garlic clove, finely grated
¼ tsp (1 ml) red pepper flakes, or more to taste
2 tbsp (30 ml) vegetable oil

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Preparation

Using a sharp knife, remove the peel and white pith from the pomelo. Separate the segments, remove the membranes and break the flesh into pieces. Put in a large bowl with the lettuce, red onion, mint, green onions and cilantro. Mix gently.
In a bowl, mix the fish sauce, lime juice and zest, honey, water, garlic, red pepper flakes and vegetable oil. Mix until the honey is completely dissolved. Adjust to taste.
Pour the dressing over the salad and mix gently.
Transfer to a serving plate and serve immediately.