Pink pomelo salad with kale and avocado

Step 1/3

• ¼ pink pomelo
• 250 g kale
• ½ red onion
• 1½ radishes
• ½ scallion
• ½ Thai chili
• ½ avocado
• 2 sprigs mint
• 2 sprigs cilantro

• cutting board
• knife
• bowl (large)

Peel pink pomelo and segment. Clean and stem the kale and cut the leaves into bite-sized pieces. Finely slice red onions and radishes and transfer them to a bowl of cold water. Slice scallions and chili. Halve and pit avocado, then cut into strips. Chop mint and cilantro.

Step 2/3

• 10 g salted roasted peanuts
• 1 tbsp soy sauce
• ½ tbsp tamarind paste
• ½ lime
• ½ tbsp brown sugar

• mortar and pestle
• bowl (small)

Crush salted roasted peanuts in a mortar and pestle. For the dressing, mix soy sauce, tamarind paste, lime juice, brown sugar, and crushed peanuts together in a small bowl.

Step 3/3

• 1 tbsp unsweetened coconut flakes (toasted)
• 15 g pomegranate seeds

Arrange the kale in a big serving bowl and massage well with the dressing. Let sit for at least 10 min. Serve with red onion, radishes, scallion, mint, cilantro, coconut flakes, pomegranate seeds, pink pomelo, and avocado. Enjoy!

Enjoy your meal!