You may have spied giant pomelos at your grocery store; this healthy salad recipe is your chance to try the grapefruit-flavored beauty. This salad is packed with plenty of fresh herbs, peppery watercress, briny shrimp and green mango. Look for palm sugar, often sold in pod-like cakes, at Asian markets.

Source: EatingWell Magazine, January/February 2019


Recipe Summary

1 hr
40 mins




Instructions Checklist
  • To prepare marinade: Bring vinegar to a boil in a medium saucepan. Add sugar and stir to dissolve. Remove from heat and add chiles (or crushed red pepper), ginger, star anise and cinnamon stick. Set aside to cool.

  • To prepare salad: Slice both ends off pomelo. With a sharp knife, remove the peel and white pith; discard. Working over a large bowl, cut the segments from their surrounding membranes. Break the flesh into bite-size chunks. Pour the marinade over the fruit and let stand for at least 30 minutes and up to 1 hour, stirring occasionally.

  • Meanwhile, heat a large skillet over high heat. Toss shrimp in a medium bowl with 1 tablespoon oil. Add to the pan and cook, turning once halfway through, until starting to char, 4 to 5 minutes total. Remove to a clean bowl, add fish sauce and stir to combine. Set aside to cool for 10 minutes.

  • Remove and discard the star anise and cinnamon stick from the pomelo. Drain the pomelo in a sieve, reserving the marinade. Transfer the pomelo, ginger and chiles (if using) to a large bowl. Add 3 tablespoons of the marinade (discard the remaining marinade), the remaining 1 tablespoon oil, mango, watercress, mint, cilantro, peanuts, shallots, lime juice and salt; gently toss to combine. Serve topped with the shrimp.

Nutrition Facts

2 cups
370 calories; protein 28g; carbohydrates 16.2g; dietary fiber 3.8g; sugars 17.3g; fat 20g; saturated fat 3.2g; cholesterol 158.8mg; vitamin a iu 1271.3IU; vitamin c 89.4mg; folate 55.5mcg; calcium 151.6mg; iron 3.1mg; magnesium 107.4mg; potassium 902.5mg; sodium 481.4mg; added sugar 3g.

3 lean protein, 2 1/2 fruit, 1 1/2 fat, 1/2 vegetable