Pink Grapefruit Salad with Toasted Coconut and Fresh Mint Recipe

Name: Pink Grapefruit Salad with Toasted Coconut and Fresh Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons shredded coconut; 2 tablespoons freshly squeezed lime juice; 2 tablespoons fish sauce; 1 tablespoon sugar; 2 cups bite-sized chunks peeled, sectioned pomelo or grapefruit; 2 tablespoons dried shrimp, coarsely chopped, or 2 tablespoons coarsely chopped roasted, salted peanuts (optional); 1 tablespoon coarsely chopped shallots; 2 teaspoons finely chopped fresh hot green chilies or dried red chili flakes; 1/2 cup coarsely chopped fresh mint or cilantro; Leaves of Boston lettuce or bibb lettuce for accompaniment

Servings: persons

3 tablespoons shredded coconut
2 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
1 tablespoon sugar
2 cups bite-sized chunks peeled, sectioned pomelo or grapefruit
2 tablespoons dried shrimp, coarsely chopped, or 2 tablespoons coarsely chopped roasted, salted peanuts (optional)
1 tablespoon coarsely chopped shallots
2 teaspoons finely chopped fresh hot green chilies or dried red chili flakes
1/2 cup coarsely chopped fresh mint or cilantro
Leaves of Boston lettuce or bibb lettuce for accompaniment

1
Toast the shredded coconut in a small, dry skillet over medium-high heat for 3 to 4 minutes, tossing often, until most of it turns a rich, soft brown.
2
Turn out onto a saucer to cool.
3
In a medium bowl, combine the lime juice, fish sauce, and sugar and stir well to dissolve sugar and form a smooth sauce.
4
Add the pomelo, toasted coconut, dried shrimp (if using), shallots, chilies, and mint, and toss gently to combine everything well.
5
Transfer to a serving platter with lettuce leaves on the side, and serve at room temperature.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons shredded coconut, 2 tablespoons freshly squeezed lime juice, 2 tablespoons fish sauce, 1 tablespoon sugar, and more.

Yes, Pink Grapefruit Salad with Toasted Coconut and Fresh Mint falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pink Grapefruit Salad with Toasted Coconut and Fresh Mint

How did you like this recipe?

Frequently Asked Questions