Cucumber, coconut, pomelo, and mint salad with spicy Thai dressing | Nourish plant-based living

Name: Cucumber, coconut, pomelo, and mint salad with spicy Thai dressing | Nourish plant-based living
Ingredients: Makes 2 small bowls; True; ⅓ continental cucumber; False; 1 young Thai coconut, flesh only (see tip); ½ pomelo (or substitute grapefruit), skin and pith removed, chopped into small pieces; ½ cup fresh mint leaves, plus extra for garnish; Edible flowers, for garnish; 1 tsp vegan fish sauce; 1⁄2 tsp sugar; ½ tsp lime juice; 1 red chilli, finely sliced

nourishmagazine.com.au

This salad will complement many Thai dishes. It’s crisp, fresh, light, and super tasty!

View full recipe on nourishmagazine.com.au

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Ingredients

Makes 2 small bowls
True
⅓ continental cucumber
False
1 young Thai coconut, flesh only (see tip)
½ pomelo (or substitute grapefruit), skin and pith removed, chopped into small pieces
½ cup fresh mint leaves, plus extra for garnish
Edible flowers, for garnish
1 tsp vegan fish sauce
1⁄2 tsp sugar
½ tsp lime juice
1 red chilli, finely sliced