Green Salad with Pomelo
⏳ Time
15 minutes
🥕 Ingredients
20
🍽️ Servings
4
Description
This recipe was shared with us by John Smith, the head chef of a popular American restaurant.
Ingredients
- Pomelo - 9.9 oz
- Cucumbers - 2.8 oz
- Snap Peas - 2.1 oz
- Peanut Sprouts - 1.4 oz
- Carrot - 1.4 oz
- Avocado - 4.2 oz
- Radish - 1.4 oz
- Mini vegetables - 2.1 oz
- Mint Leaves - to taste
- Cilantro - to taste
- Shiso Leaves - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Toasted Sesame - 8.5 oz
- Lime Juice - 0 fl oz
- Olive Oil - 2 fl oz
- Soy Sauce - 1 fl oz
- Mizukan Sauce - 0 fl oz
- Mirin - 1 fl oz
- Sugar - 0.7 oz
Step by Step guide
Step 1
Wash the vegetables and herbs thoroughly and pat them dry with paper towels.
Step 2
Julienne the carrot.
Step 3
Slice the radish and cucumber into thin strips using a vegetable peeler.
Step 4
Slice the avocado.
Step 5
Gather all the greens and vegetables in a deep bowl and add the soybean sprouts.
Step 6
Peel the pomelo, and then remove the translucent membrane from each segment.
Step 7
Tear the flesh into 1–2 centimeter pieces and place them in a bowl.
Step 8
Prepare the dressing. Combine the sesame dressing, lime juice, oil, soy sauce, Mitsukan sauce, mirin, salt, pepper, and sugar until smooth.
Step 9
Dress the salad.
Step 10
Serve!
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