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Curtis Stone’s Thai-style citrus salad

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Sesame free
  • Soy free
  • Wheat free
  • Vegan
  • Vegetarian

Spice up your evening with this Thai-style salad for a starter or light meal. It's a great way to make the most of delicious citrus fruits.

  • Serves4, as a side
  • Prep time20 minutes, + standing time
Thai style Citrus salad with lime and lemongrass vinaigrette and mint garnish


  • 1/4 cup (60ml) lime juice
  • 1/4 cup (60ml) grapeseed oil
  • 1 tbs finely grated ginger
  • 1 tbs thinly sliced lemongrass
  • 1 small red birdseye chilli, finely chopped (seeded if desired)
  • 1 1/2 tsp caster sugar
  • 1 ruby red grapefruit
  • 3 oranges, peeled, sliced crossways
  • 3 mandarins, peeled,
  • sliced crossways
  • 1 shallot, finely shaved
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1/3 cup (45g) unsalted roasted peanuts, coarsely chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the lime juice, oil, ginger, lemongrass, chilli and sugar in a small bowl. Season with salt. Set aside to develop the flavours.
  2. Step 2

    Meanwhile, use a small sharp knife to cut away the peel and white pith from the grapefruit. Working over a bowl, cut in between each membrane to release the segments.
  3. Step 3

    Arrange the grapefruit, oranges, mandarins, shallot, mint and coriander on a serving platter. Drizzle with the lime mixture and sprinkle with peanuts.

Nutrition Information


Energy: 1299kJ/311 Cals (15%)

Protein: 6g (12%)

Fat: 20g (29%)

Sat fat: 3g (13%)

Carb: 22g (7%)

Sugar: 20g (22%)

Fibre: 8g (27%)

Sodium: 122mg (6%)