Thai Pummelo Salad

Name: Thai Pummelo Salad
Yield: 4 servings
Ingredients: 3 pummeloes (1 1/2 lb. each); 2 cups diced (1/4 in.) English cucumbers; 1/4 cup minced fresh cilantro; 1 fresh serrano or jalapeno chili, rinsed, stemmed, seeded, and minced; About 2 tablespoons Asian fish sauce (nuoc mam or nam pla); 1/2 cup chopped unsalted roasted peanuts

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Ingredients

3 pummeloes (1 1/2 lb. each) ⓘ
2 cups diced (1/4 in.) English cucumbers ⓘ
1/4 cup minced fresh cilantro ⓘ
1 fresh serrano or jalapeno chili, rinsed, stemmed, seeded, and minced
About 2 tablespoons Asian fish sauce (nuoc mam or nam pla) ⓘ
1/2 cup chopped unsalted roasted peanuts ⓘ

Instructions

Cut off and discard thick pummelo skins. With your fingers, divide pummeloes into segments. Pull off and discard membranes; pull fruit into 1/2-inch chunks. Place in a bowl.
Gently stir in cucumbers, cilantro, chili, and 2 tablespoons fish sauce. Taste and add more fish sauce if desired; if making up to 1 day ahead, cover and chill (salad will become juicier). Sprinkle with peanuts just before serving.

Nutrition & Diet Analysis (per serving)

169 kcal 8% DV

Protein Fat Carbs

Macronutrients

Protein 10.7g 21% DV

Total Fat 6.9g 9% DV

Carbs 21.5g 8% DV

Fiber 5.9g 21% DV

Sugar 4.7g 9% DV

Electrolytes

Sodium 2206.3mg 96% DV

Potassium 1343.8mg 29% DV

Vitamins & Minerals

Vitamin A 87mcg 10% DV

Vitamin C 153.8mg 100% DV

Calcium 342.3mg 26% DV

Iron 11.3mg 63% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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