Pink Grapefruit

This tangy and refreshing Vietnamese-style salad is perfect to take on a picnic.

Pink grapefruit, shallot and cashew salad Recipe

Ingredients

1 Lebanese cucumber (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
1 carrot (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
1 pink grapefruit, peeled, segments (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)separated and halved (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
1 white onion, finely sliced (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
1 small red capsicum, deseeded and finely sliced (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
½ avocado, peeled and sliced (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
½ cup fresh thai basil leaves (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
½ cup fresh mint leaves (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
2 tbsp extra-virgin olive oil (Dianne’s Delights, Shop 43-46, Dairy Hall)
3 tbsp fresh squeezed lime juice (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
1 tbsp caster sugar (Nut Trek, Shop 55-56, Dairy Hall)
1 tbsp soy sauce (Land of Soy and Honey, Shop 10-11, Dairy Hall)
1 clove garlic, minced (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
1 long red chilli, finely chopped (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
salt flakes, cracked black pepper (Green Valley Spices, Stalls 36-40, B Shed)
1 spring onion, finely sliced diagonally (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
½ cup dry-roasted cashews, roughly chopped (Nut Trek, Shop 55-56, Dairy Hall)

Method

Grate the cucumber and carrot into ribbons using a vegetable peeler, and combine in a large bowl with the grapefruit segments, white onion, capsicum, avocado, basil and mint.

In a separate bowl, make a dressing by whisking together the olive oil, lime juice, caster sugar, soy sauce, garlic and chilli. Season to taste.

Pour dressing over salad and toss to combine. Sprinkle with toasted cashews and spring onion.

Serve immediately.