The DAILY STAR is Lebanon’s English language daily; Olivia Alabaster, staff reporter at the paper, asked me if I could submit a recipe as she was doing a story on pomelos. Pomelos are relatively new on the scene in Lebanon. They look like giant grapefruits, are sweeter , full of vitamins and possibilities. Candied pomelo rind is sold in some grocery stores in Beirut as well.
This light yet filling salad will brighten up your table. The sunny pomelo is an ideal pairing with shrimp (providing protein); cabbage adds crunch, a touch of basterma for a kick of spice and the silky smooth avocado round up a healthy plate.
Image is from b2bagri.com
INGREDIENTS: 4 servings
- 2 pomelos
- 1 pound of cooked jumbo shrimp
- 1 avocado
- 2 slices of basterma or 1/2 chorizo or similar spicy sausage
- 1/2 small white cabbage
- 1/2 cup of olive oil
1/2 cup of pomelo juice
1/2 cup of olive oil
1 tbsp of sugar (optional)
NOTE: Can replace the olive oil in the dressing with 1/4 cup of tahini and 1/4 cup of water
1. Cut the pomelos in half; squeeze the juice from the two half pomelos in order to obtain 1/2 cup of juice. Skin the remaining halves into segments, discarding the white skin. Transfer to a salad bowl.
2. Cut the shrimp into small chunks and transfer to the salad bowl. Cut the basterma into thin slices and transfer to the salad bowl. Shred the cabbage fine and transfer to the salad bowl. Peel and dice the avocado and transfer into the salad bowl.
3. Mix the pomelo juice with the olive oil, season with salt and pepper. Pour the dressing over the salad, toss gently and serve.