Sweet Watson Pomelo, Asparagus and Carrot Salad
Experience the perfect dressing for these refreshing ingredients.
10 minutes
169kcal
0.5g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Trim off hard parts of the asparagus spears, quickly parboil in salt (extra) and then place into cold water. Wipe away excess moisture and cut into easy-to-eat lengths.
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Remove the pith and thin hard skins to get to the flesh of the sweet pomelo. Tear the lettuce into bite-size pieces. Use a peeler to prepare thin strips of the carrot and place these into ice water to refresh, then drain.
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Mix together the honey, soy sauce and vinegar from (A), then mix in the vegetable oil to prepare the dressing.
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Place (1) and (2) into bowls then pour on (3).
Cooking Basics
Green asparagus - peeling off the outer skin
The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.
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