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By Yondu Culinary Studio
Mango, Melon & Pomelo Salad (from Vegetarian Vietnamese, by Uyen Luu)
4 steps
Prep:20minCook:20min
Updated at: Tue, 10 Dec 2024 19:38:02 GMT
Nutrition balance score
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Ingredients
4 servings
For the dressing

lemon

½ tablespoonsoy sauce
or Yondu vegetable umami sauce

1passion fruit
pulp and juice of

½ tablespoonhoney

1bird's eye chili
finely sliced

0.5lemon
juice of, or lime, reserve the zest
For the Salad

1courgette
zucchini, thinly sliced lengthways

0.5melon
peeled and sliced into half-moons

1mango
unripe, sliced into thin half-moons

0.5lemon
zest of, or lime

2mint sprigs
de-stalked and sliced
0.33pink pomelo
or seeds of 1/3 of a pomegranate
Instructions
Step 1
Mix all the dressing ingredients in a small bowl.
Step 2
Place the courgette slices in a hot griddle pan turning once until there are satisfying char marks on both sides. Set aside to cool.
Step 3
Scatter the melon, mango, and courgette on a platter. Toss together. Drizzle the dressing all over the top and garnish with the lemon zest, mint, and pink pomelo or pomegranate seeds.
Step 4
NOTE: If you cannot get hold of pink pomelo, use pink grapefruit or grapefruit. This salad also works well with apple, pear, and nectarine slices.
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