Thai- inspired Pomelo & Melogold salad

Winter doesn’t have to be all about heavy comfort foods.

Sometimes your taste buds crave something crisp, juicy, and vibrant. Enter the pomelo salad—a perfect balance of sweet, tart, and savory flavors with a burst of freshness in every bite.

This salad is inspired by one of my favorite Thai dishes, Yam Som O, with a little twist of “let’s clean out the fridge” energy, using those veggies that have been staring at you every time you open the crisper drawer.

If you’re a fan of bold flavors—think fish sauce, chili, toasted peanuts, crispy shallots, and bright citrus—you’re going to love this.

Thai inspired Pomelo & Melogold Salad

Recipe:

Ingredients (Serves 4):

• Pomelo and Melogold grapefruit, segmented

• Fresh mint and cilantro, roughly chopped

• Green radish flowers (or any crunchy veg)

• 1 sad endive, chopped (optional, but perfect for zero waste)

• 1/2 red onion, thinly sliced

• 2 shallots, thinly sliced

• 1/2 cup raw peanuts

• Neutral oil for frying

• Yuzu olive oil, for drizzling

• Flaky sea salt, for finishing

Dressing:

• 1–2 serrano chilis, thinly sliced (adjust to taste)

• 1 garlic clove, smashed

• Zest of 1 lime

• 1 tablespoon sugar

• 2 tablespoons fish sauce

• Juice from the pomelo scraps (after segmenting)

Instructions:

1. Crisp the Shallots & Peanuts:

Heat neutral oil in a pan. Fry the shallots until golden and crispy, then remove and drain on paper towels. In the same oil, fry the peanuts until golden and fragrant. Season both lightly with salt.

2. Make the Dressing:

In a mortar and pestle, smash the serrano chilis, garlic, lime zest, and sugar into a rough paste. Stir in the fish sauce and pomelo juice until well combined. Adjust seasoning to taste.

3. Assemble the Salad:

In a large bowl, combine the pomelo, Melogold, mint, cilantro, green radish flowers, endive, and red onion. Add half of the crispy shallots and peanuts, then toss gently with the dressing.

4. Finish & Serve:

Transfer to a serving platter. Drizzle with yuzu olive oil, sprinkle with flaky sea salt, and top with the remaining crispy shallots and peanuts. Add an extra squeeze of lime if desired. Enjoy!!

So, the next time you find yourself craving something bright and refreshing in the middle of winter—or staring into your crisper drawer wondering what to do with those lingering veggies—this pomelo salad has your back. It’s proof that bold, vibrant flavors aren’t just reserved for summer. With every bite, you get sweet, tangy citrus, crisp herbs, layers of crunch, and a punchy dressing that ties it all together.

While it’s perfect on its own, this salad also pairs beautifully with proteins like grilled shrimp, seared scallops, roasted chicken, or even crispy tofu if you want to make it a heartier meal.

Give it a try, let me know what you think, and don’t be afraid to make it your own.