Green salad with pomelo
4 servings
15 minutes
The recipe was shared with us by Evgeny Korsun, chef of the Twin Tigers restaurant.
Calories589.9kcal
Proteins6.5grams
Fats48.4grams
Carbohydrates30.8grams
Pomelo
280
g
Cucumbers
80
g
Snap peas
60
g
Soybean sprouts
40
g
Carrot
40
g
Avocado
120
g
Radish
40
g
Baby spinach
60
g
Mint leaves
to taste
Cilantro (coriander leaves)
to taste
Shiso (perilla) leaves
to taste
Salt
to taste
Ground black pepper
to taste
Sesame sauce
240
g
Lime juice
20
ml
Olive oil
80
ml
Soy sauce
40
ml
Mirin
40
ml
Sugar
20
g
1
Wash the vegetables and greens well and dry them on paper towels.
- Pomelo: 280 g
- Cucumbers: 80 g
- Snap peas: 60 g
- Soybean sprouts: 40 g
- Carrot: 40 g
- Avocado: 120 g
- Radish: 40 g
- Baby spinach: 60 g
- Mint leaves: to taste
- Cilantro (coriander leaves): to taste
- Shiso (perilla) leaves: to taste
2
Chop the carrot into thin sticks.
3
Slice the radish and cucumber thinly with a vegetable peeler.
4
Slice the avocado.
5
Gather all the greens and vegetables in a deep bowl and add the soybean sprouts.
- Soybean sprouts: 40 g
6
Peel the pomelo and additionally remove the translucent membrane from each segment.
- Pomelo: 280 g
7
Break the flesh into pieces of 1-2 centimeters and place in a bowl.
- Pomelo: 280 g
8
Prepare the dressing. Mix sesame dressing, lime juice, oil, soy sauce, Mitsukan sauce, mirin, salt, pepper, and sugar until smooth.
- Sesame sauce: 240 g
- Lime juice: 20 ml
- Olive oil: 80 ml
- Soy sauce: 40 ml
- Mizkan sauce (Japanese seasoned vinegar): 20 ml
- Mirin: 40 ml
- Salt: to taste
- Ground black pepper: to taste
- Sugar: 20 g
9
Dress the salad.
10
Serve!
