Topped with a zesty lime and lemongrass vinaigrette, this Thai-style citrus salad recipe makes for a fresh and flavoursome dish. The perfect mix of sweet and savoury, this salad is a refreshing side perfect for your next dinner party.
Serves44
Prep time20 mins20 minutes, + standing time
+ standing time
Ingredients
¼ cup (60ml) lime juice
¼ cup (60ml) grapeseed oil
1 tbs finely grated ginger
1 tbs thinly sliced lemongrass
1 small red birdseye chilli, finely chopped (seeded if desired)
1½ tsp caster sugar
1 Ruby Red grapefruit
3 oranges, peeled, sliced crossways
3 mandarins, peeled, sliced crossways
1 shallot, finely shaved
½ cup mint leaves
½ cup coriander leaves
⅓ cup (45g) unsalted roasted peanuts, coarsely chopped
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
Step 3
Arrange the grapefruit, oranges, mandarins, shallot, mint and coriander on a serving platter. Drizzle with the lime mixture and sprinkle with peanuts.
