Sweet Watson Pomelo, Asparagus and Carrot Salad

Sweet Watson Pomelo, Asparagus and Carrot Salad

Experience the perfect dressing for these refreshing ingredients.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

4 spears


2 leaves



1 tsp

1 & 1/2 Tbsp

1 & 1/2 Tbsp


  1. 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.
  2. 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.
  3. Mix together the honey, soy sauce and vinegar from (A), then mix in the vegetable oil to prepare the dressing.
  4. 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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