Thai Pomelo Salad with Black Rice and King Crab

I’ve been on a pomelo kick lately and (not surprisingly) they’ve been creeping their way into my breakfast, lunch and dinner recipes.

I happened to have leftover king crab on hand to round out this salad, but any type of seafood will work, so feel free to experiment with seared scallops, shrimp or white fish.  SPUD.ca has a great selection of sustainably sourced seafood options…just saying.  But keep in mind, this dish is just as delicious without meat if you’re looking to #GoVeg.

Thai Pomelo Salad with Black Rice and King Crab (adapted from Saveur)

  • 2 tablespoons Thai fish sauce
  • 2 tablespoons water
  • 1 tablespoon agave syrup
  • 1/2 tablespoon fresh lime juice
  • 1 pinch chili flakes
  • 1 teaspoon minced garlic
  • 1 pomelo
  • 1/2 cup salad greens
  • 1/4 cup cooked black rice
  • 1 serving king crab (see below for vegetarian options)
  • 1 bunch fresh mint
  • Fresh ground salt and pepper

In a large bowl whisk together the fish sauce, water, syrup, lime juice, chili flakes and garlic.  Stir in the desired amount of pomelo sections and add the salad greens, black rice and king crab.  Toss to evenly coat.  Top with fresh mint leaves and season to taste with salt and pepper.  Enjoy immediately!

Note: if you’re looking for a vegetarian option and still want a little something extra, simply pan fry some cubes of firm tofu to add in the place of the crab.

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