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Cut the green chilli into very thin slices, put into a tiny Katori, and cover with the apple cider vinegar. Set aside to infuse.
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Grind the dressing ingredients together in a small mixie jar until smooth. Put the half of the dressing into a salad bowl and add the pomelo and let it marinate.
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Cut the mango into thin strips and cut the avocado into half and remove the stone. Cut into slices while still in the skin, care not to pierce the skin, and scoop out the slices with a spoon. That’s the most hassle-free way to cut up an avocado.
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Heap the mango and avocado into the bowl with the pomelo, add the pickled chillies and the vinegar they’ve been sitting in, throw over the rest of the dressing and toss together.
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Add the fresh mint leaves and puffed rice/crunchy seeds to the top!
Mango, Pomelo + Avocado Salad
This is the ultimate seasonal salad- and the three stars -the tart pomelo, the sweet mango and the creamy avocado complement and contrast one another. The tangy ginger dressing brings this all together.
INGREDIENTS
About 2 cupped handfuls of pomelo – broken up into juicy segments. Depending on the size of your pomelo this may be the whole pomelo or just half.
A whole just-ripe mango
A medium-sized ripe avocado, cut into thin slices
A handful of mint leaves or micro-greens
Something crunchy like toasted seeds or
puffed rice
2 green chillies
1 tablespoon of apple cider vinegar
DRESSING INGREDIENTS
1.5 tbsp cold-pressed oil like olive oil, hemp oil or sunflower oil
1 tsp soy sauce
1 tsp grated ginger
SERVES
2-4
