Pink Grapefruit Salad with Toasted Coconut & Fresh Mint

Ingredients

• 6 tablespoons dried coconut, shredded, sweetened or not
• 4 tablespoons fresh lime juice
• 4 tablespoons fish sauce
• 2 tablespoons sugar
• 4 cups pink grapefruit, bite size chunks (or pomelo)
• 1 cup fresh mint, coarsely chopped
• 4 tablespoons dried shrimp, coarsely chopped (or peanuts)
• 2 tablespoons shallot, coarsely chopped
• 4 teaspoons hot green chile, finely chopped
• Bibb lettuce leaves

Method

• Toast the coconut in small dry skillet over medium high heat for 3-4 minutes. Toss and cook until a rich, soft brown. Turn out onto a plate to cool.
• Combinelime juice, fish sauce and sugar in medium bowl and stir well to dissolve sugar and form a smooth sauce. Add the grapefruit, mint, coconut, dried shrimp, shallot and chile. Toss gently. Transfer to platter with lettuce leave and serve at room temperature.

Notes

• Source:
• "Quick & Easy Thai"
• SERVINGS: 8
• SOURCE: Adapted from Nancie McDermott