Pomelo Salad With Butterflies Recipe
A refreshing salad with pomelo, herbs and edible flowers.
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Ingredients
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Salad Base
Herbs and Edible Flowers
Dressing
Method
Preparation of Salad Base
Prepare the Pomelo
Peel the pomelo and separate the segments. Remove any seeds and membrane. Tear the segments into bite-sized pieces.
Chop the Vegetables
Slice the cucumber, red bell pepper, and carrot into thin strips or small cubes as preferred.
Herbs and Flowers
Prepare the Fresh Herbs
Rinse the mint and cilantro leaves under cold water. Pat dry with a paper towel. Tear or chop the mint leaves roughly.
Prepare the Edible Flowers
Gently rinse the edible flowers under cold water to remove any dirt. Pat dry carefully.
Dressing
Mix the Dressing
In a small bowl, combine the olive oil, lime juice, honey, salt, and black pepper. Whisk until well combined.
Assembly
Combine Ingredients
In a large bowl, combine the pomelo, cucumber, red bell pepper, carrot, mint, cilantro, and edible flowers.
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all ingredients without bruising the edible flowers.
Serve
Transfer the salad to a serving platter or individual plates. Garnish with additional edible flowers if desired.