Tropical Pomelo Citrus Bowl

Diet Tags


Gluten-free, Dairy-free

Citrus fruits are rich in vitamin C, antioxidants, and fiber, making them an excellent choice for a refreshing and nutritious meal.

This vibrant pomelo salad combines the fresh flavors of pomelo, herbs, and a light citrus dressing.

It’s perfect for those with high protein in urine, offering a hydrating, low-sodium option supporting kidney health.

Recipe Benefits

  • This pomelo salad is designed to be kidney-friendly, hydrating, and rich in essential nutrients that support overall health.
  • The high vitamin C content from the pomelo and lime juice can help boost the immune system, while the fiber aids digestion.
  • Fresh herbs like mint and cilantro provide antioxidants that can help reduce inflammation.

Ingredients

For 2 servings:

  • 2 cups pomelo, broken into chunks (about 1 average-sized fruit)
  • 2 tablespoons shredded unsweetened coconut, toasted
  • 2 tablespoons dried shrimp, ground
  • 2 tablespoons roasted unsalted peanuts, roughly chopped
  • 1 small shallot, thinly sliced
  • ½ stem lemongrass, thinly sliced
  • 1 makrut lime leaf, finely chopped
  • 3 tablespoons mint leaves, roughly torn
  • 3 tablespoons cilantro leaves, roughly torn (optional)

For the dressing:

  • 1 small Thai chili, minced (adjust to taste)
  • 2 teaspoons coconut sugar or brown sugar
  • 1 ½ tablespoons lime juice
  • ½ tablespoon fish sauce (or reduced-sodium soy sauce for lower sodium)

Instructions

  1. Remove the top of the pomelo, score down the sides, and peel off the skin and pith. Break the fruit into chunks, discarding any membranes.
  2. In a dry skillet over medium heat, toast the shredded coconut until golden brown. Set aside to cool.
  3. Use a spice grinder or food processor to grind the dried shrimp until they are fluffy.
  4. Thinly slice the shallot and lemongrass. Remove the rib from the lime leaf, then finely chop. Roughly chop or tear the mint and cilantro leaves. Lightly chop the peanuts if desired.
  5. Mix the minced chili, coconut sugar, lime juice, and fish sauce in a serving bowl. Add more sugar or lime juice to adjust the sweetness or tartness to taste.
  6. Add the pomelo chunks, toasted coconut, ground shrimp, peanuts, shallot, lemongrass, lime leaf, mint, and cilantro to the bowl with the dressing. Gently toss to combine, taking care not to break the pomelo pieces.

Nutritional Information

Per serving:


  • Calories: 213 kcal
  • Protein: 7 g
  • Fat: 12 g
  • Carbohydrates: 21 g

Based on Nutrisurvey

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