Thai Pink Grapefruit Salad

refreshing salad with a pop of jalapeño
Refreshing salad with a pop of jalapeño
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1/2 cup Coconut flakes unsweetened
2 tbsp Cashews chopped
2 Pink Grapefruit large, about 2 lbs
1/3 cup Fresh mint leaves, coarsely chopped
1/2 Shallots minced, about 1 1/2 tbsp
1 tbsp Shrimp dried, minced
1/2 Jalapeño pepper seeds removed, minced, about 1 tbsp
1 Lime juiced, about 2 tbsp
1 tbsp Fish sauce or coconut aminos
1/2 Oranges juiced, about 2 tbsp

Nutritional information


Thai Pink Grapefruit Salad


This fabulous Thai Pink Grapefruit Salad is like sunshine in a bowl full of Asian flavors! Juicy, spicy, and fresh, it’s easy to prepare and works as a palate-awakening starter. It would go nicely with spicy roasted chicken, grilled shrimp, or fried tofu for a non-meat meal.     

Start out by toasting the coconut flakes and cashews. Peel and section the grapefruits, then liberate the fruit flesh from the membranes. Next, prepare the dressing. Whisk together the lime juice, orange juice, fish sauce, minced shallot, chopped mint leaves, minced dried shrimp, and minced jalapeño. Toss the dressing with the prepared grapefruit pieces and add in coconut and cashews. Let the salad stand for 10 minutes before serving, allowing the flavors to meld and mingle. Enjoy! The salad tastes best at room temperature and keeps fine in the fridge for up to 4 days.

To make this Thai Pink Grapefruit Salad, you will need the following ingredients:

Ingridiens for Thai Pink Grapefruit Salad

Steps to make Thai Pink Grapefruit Salad


Toast coconut flakes and cashews


Heat a non-stick pan over medium-high heat. Once hot, add in ½ cup coconut flakes and 2 tablespoons chopped cashews. Cook, stirring frequently, until lightly toasted, 3-5 minutes. Remove from the pan and let cool.


Prepare grapefruit


Peel and section 2 grapefruits, removing skin and white pith. Over a large bowl to catch the juice, liberate the fruit sections from the membranes. Cut the sections into 1-inch pieces and place them in the bowl with their juice.


Prepare dressing


In a small bowl, combine together ⅓ cup coarsely chopped fresh mint leaves, ½ minced shallot, 1 tablespoon dried shrimp, ½ minced jalapeño, 2 tablespoons lime juice, 1 tablespoon fish sauce, and 2 tablespoons orange juice.


Assemble salad


Add the dressing to the bowl with grapefruit and toss gently to combine.


Add coconut flakes and cashews


Add in the toasted coconut flakes and cashews and gently toss to mix all. Let stand for about 10 minutes before serving.



Serve at room temperature and enjoy!

Are you craving Thai recipes? Give this easy and delicious Thai Pink Grapefruit Salad a try and skip the takeout. It’s juicy, spicy, and flavorful. Made it? Let us know how you liked it, and don’t forget to snap a photo and tag #cookmerecipes on Instagram.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1

The salad is perfect for my lunch! Thanks for sharing!

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