This Pummelo Radish Salad adds crunch and a citrus punch with unusual ingredients. Turn this salad into dinner by topping it with sautéed shrimp like our Shrimp Pacifica recipe (Recipe link provided below).
Ingredients:
-
¼
cup
pinenuts
-
1
Sunkist® pummelo, peeled and segmented
-
2 ½
cups
packed baby spinach
-
3
red radishes, trimmed and thinly sliced
-
1
8 oz. can sliced water chestnuts, drained
-
½
cup
thinly sliced red onion
-
2
Tbsp.
crystallized ginger
-
Dressing:
-
¼
cup
vegetable oil
-
¼
cup
Sunkist® fresh lemon juice
-
2
Tbsp.
Sunkist® fresh orange juice
-
1
Tbsp.
sesame oil
-
1
Tbsp.
honey
-
¾
tsp.
chili garlic sauce
Instructions: (Makes 4 servings)
-
In a small bowl combine dressing ingredients, whisk to combine, set aside.
-
Place pinenuts ia 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, spinich, radishes, water chestnuts, onion, crystallized ginger and pinenuts. Pour dressing over salad and toss.Shrimp Pacifica
Recipe courtesy of Chef Martin Yan