Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4 to 6

For an invigorating crunchy-sweet-tart salad, Su-Mei Yu ingeniously tosses an eclectic mix of winter and early spring produce in lemon juice spiked with grated ginger and wasabi. According to Thai tradition, the lemon may ease coughs and the pears a sore throat; the kiwis may even help arthritis.    Excellent Thai Recipes  

How to Make It

Step 1    

In a small bowl, combine the lemon zest and juice with the shallot, ginger and wasabi paste and season with salt.

Step 2    

Using a sharp knife, peel the grapefruits, removing all of the bitter white pith. Working over a large serving bowl, cut in between the membranes to release the sections. Add the fennel, pear and kiwi to the bowl along with the dressing. Toss gently and serve right away.

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