This refreshing salad combines three nutrient-rich ingredients: sweet pomelos (for potassium and vitamin C), smoked salmon (a source of omega-3 fatty acids) and chiles (full of beta-carotene).
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Two 1 3/4-pound pomelos, peeled
2 tablespoons vegetable oil
1 large shallot, thinly sliced, separated into rings
On a work surface, separate the pomelos into sections, then peel each one. Using a fork or knife, break up the sections into pearls and transfer to a bowl.
Heat the oil in a small saucepan. Add the shallot rings and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer them to paper towels to drain.
In a small bowl, stir the Thai chiles with the fish sauce and sugar. In a bowl, combine the pomelo pearls with the smoked salmon, basil, cilantro, peanuts, shallots and chile dressing and toss to coat. Mound the salad on plates and serve.