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Ingredients
Salad
- 2 large grapefruits
½ small red onion thinly sliced- 1 large watermelon or purple radish trimmed and thinly sliced; or 3–4 small red radishes for the base batch
Dressing
3 tbsp fish sauce
3 tbsp lime juice
2 tsp honey
To finish
- 2 tbsp raw cashews
1 avocado thinly sliced
kosher salt to taste- 1 Fresno chiles very thinly sliced
olive oil for drizzling
Equipment images are illustrative. Exact products may vary.
Instructions
- Cut the peel and white pith from the grapefruits. Working over a bowl, cut between the membranes to release the segments. Discard the membranes and cut the segments into large pieces.
- Add the red onion and radish, followed by the fish sauce, lime juice and honey. Toss gently and leave for 10 minutes.
- Toast the cashews in a dry small skillet over medium-high heat for about 5 minutes, tossing often, until golden. Cool briefly and chop.
- Arrange the avocado on a platter and season lightly with salt. Add the dressed grapefruit, radish and onion, tucking in the sliced chile. Spoon over a little of the remaining dressing, drizzle with oil and scatter the cashews over the top.
Notes
The dressing contains fish sauce, so this version is not vegetarian.
Toast the cashews while the grapefruit mixture rests, then let them cool briefly before chopping.
