Thai grapefruit salad
A delightfully robust salad with bright and complex flavors
For the Thai coconut curry dressing
- 1 tablespoon thai red curry paste
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- ½ cup full fat coconut milk
- 2 tablespoons dark agave nectar
For the salad
- 12 oz spring mix
- 1 shallot (thinly sliced into rings)
- 2 cups grapefruit sections
- 1 cup green beans (thinly sliced on a bias)
- 1 jalapeno (stemmed and seeded, cut into thin strips)
- 1 cup red cabbage (thinly sliced)
- 2 oz sunflower seeds
- 2 tablespoons fresh dill fronds
- 8 fresh mint leaves (rolled and thinly sliced into ribbons)
- 2 tablespoons fresh cilantro (chopped)
- ¼ cup unsweetened shredded coconut (toasted)
- ¼ cup unsalted roasted peanuts
For the Thai coconut curry dressing
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Place all the ingredients in a blender or food processor. Blend until combined. Set aside.
For the salad
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In a large bowl, toss the dill, cilantro, mint and spring mix together until well-mixed.
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Divide the spring mix between 4 plates. Top each plate with shallot, grapefruit sections, jalapeno, red cabbage, sunflower seeds, coconut, and peanuts. Drizzle with dressing and serve.
Chef J. - The Culinary Evangelist 
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