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🥗 Fresh Carrot and Pomelo Salad

268 kcal · 30 min · 4 servings

Fresh Carrot and Pomelo Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the pomelo and pull the flesh into small, bite-sized pieces.
  2. 2. Peel the oranges and cut them into bite-sized pieces as well.
  3. 3. Peel the carrots, trim the ends, and grate them coarsely.
  4. 4. Wash the spring onions, trim the ends, and slice them into thin rings.
  5. 5. Wash the mint, shake off excess water, remove the thick stems, and chop the leaves coarsely.
  6. 6. Halve the lime and squeeze out the juice.
  7. 7. Add 2 tablespoons of lime juice, the chopped mint, 4 tablespoons of olive oil, 1 teaspoon of sugar, salt, and pepper to a bowl.
  8. 8. Whisk the dressing ingredients together well.
  9. 9. Add the orange pieces, pomelo pieces, grated carrots, and spring onion rings to the bowl.
  10. 10. Gently toss everything together with the dressing.
  11. 11. Let the salad sit for a short while to allow the flavors to meld.
  12. 12. Heat a frying pan without oil over medium heat.
  13. 13. Roast the cashew nuts in the pan for about 2 minutes.
  14. 14. Remove the roasted cashew nuts from the pan and chop them coarsely.
  15. 15. Plate the salad.
  16. 16. Sprinkle the chopped cashew nuts over the salad and serve.

Nutrition per serving