Big round and orange - The pomelo salad

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The first time I noticed the pomelo was during my trip to Thailand. The pomelo belongs to the citrus fruits and is much larger compared to the orange. When peeling, you notice that the segments are surrounded by a thick spongy layer. This is not suitable for consumption. The pomelo has a pleasant citrus flavor and is a great change from the orange or grapefruit. The pomelo makes the salad extremely fresh and fruity, so it is marinated with a very simple vinaigrette. Thus, the amount of work is very low and can be prepared quickly and easily at home. The salad is very healthy, vegan and a great lunch on hot summer days.

Ingredients

• 1 pomelo

• 1 shallot

• 2 romaine lettuce hearts

• 1 bell bell pepper

• 1 carrot

• 5 cherry tomatoes

• 10 grams fresh coriander

• Some lime zest and lime juice

• Roasted cashews

• Olive oil and sushi seasoning

• Salt/Pepper

Instructions

Roughly chop the romaine lettuce, wash and dry in a salad spinner. Alternatively, drain in a colander. Quarter the pomelo and then remove the skin from individual segments.

Wash the carrot and the bell bell pepper, peel the carrot and then cut both into julienne, for example. Roast the cashews in the oven at about 180 degrees for 20 minutes. Peel the shallot, halve it and cut it into fine slices. Roughly chop the coriander.

Mix the ingredients in a salad bowl and season with salt and pepper. Mix the olive oil and the Sushi Seasoning in a ratio of about 1:1 and marinate the salad according to your taste. Fresh lime juice and lime zest round out the flavor.

Resumé

Great and simple salad with little subtleties, such as the roasted cashews. The salad has a great fresh fruity taste, especially by the pomelo and can be great combined with many other ingredients and changed according to your own preferences. In addition, a great salad for the flexitarian lifestyle.