Makes 4 servings


1/4 cup vegetable oil

1/4 cup fresh lemon juice

2 tablespoons fresh orange juice

1 tablespoon sesame oil

1 tablespoon honey

3/4 teaspoon chili garlic sauce

1/4 cup pinenuts

1 pummelo

2 1/2 cups packed baby spinach

3 red radishes, trimmed and thinly sliced

One 8 ounce can sliced water chestnuts, drained

1/2 cup thinly sliced red onion

2 tablespoons crystallized ginger


In a small bowl, combine dressing ingredients, whisk to combine. Place pinenuts in a small frying pan over medium heat; cook, shaking pan frequently, until lightly browned, 3 to 4 minutes.

Segment pummelo by cutting away the thick peel and white pith; cut and lift out fruit segments.

In a large bowl, combine pummelo segments, spinach, radishes, water chestnuts, onion, crystallized ginger and pinenuts. Pour dressing over salad and toss.

Serving Suggestion

Turn this salad into dinner by topping it with sautéed shrimp like this Sunkist Shrimp Pacifica recipe.

Recipe Courtesy of Chef Martin Yan

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