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Pomelo Salad

Try this light fruit-and-vegetable salad—it's a breeze to make! This pomelo salad is a bright, zesty dish that's sure to win over any food lover. The shallots get fried in olive oil until deep golden; the trick is to catch them just before they burn and move them straight onto a paper towel.

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Salad with pomelo
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 % 1 g
Fats 24 % 5 g
Carbohydrates 71 % 15 g
116 kcal
GI: 43 / 29 / 29
    1. Peel the shallots and slice them thinly into half-moons. Fry in the olive oil until deep golden, then transfer them to a paper towel to blot off the excess oil. 2. Break the pomelo into segments and cut each one in half. Peel the mango and cut it into cubes; slice the chili into thin strips and remove the seeds. Rinse the basil and pull the leaves off the stems. 3. Put the pomelo, mango, and basil in a bowl, then add half of the fried shallots along with the rest of the raw shallots. 4. For the dressing, combine the lime juice and vinegar in a small bowl, add the fish sauce and coconut sugar, and stir until the sugar fully dissolves. 5. Pour the dressing over the salad and top with the chili and the remaining fried shallots. Add a couple of lime wedges if you like. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Shallots - 72  kcal/100g
  • Mango - 67  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Lime juice - 10  kcal/100g
  • Pomelo - 38  kcal/100g

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