Thai Pink Grapefruit Salad

I’m looking out my window at the grimy slush in the driveway, the gray mist hovering over the hills across the way, the thermometer that reads 34F,  and the barren trees—and I’m grateful for the smart wool socks on my feet and the bright pink grapefruit in my fridge.

Do you need a dose of instant sunshine?

Try this citrus salad (or this one) and enjoy a wallop of Vitamin C along with the bold flavor.

Grapefruit gets such a raw deal! Relegated to breakfast, sliced in half, plopped on a plate, and stabbed with a serrated spoon. Unfair! This pink, juicy powerhouse deserves better and so do you. Instead, peel it with love, then toss it with equally bold flavors – fragrant mint, briny dried shrimp, fiery jalapeño, and sweet coconut – to wake up and shake up your meal, any time of day.

The dried shrimp can be found in the Hispanic and/or Asian section of most grocery stores. You can also buy them online from Amazon or in Asian grocers.


Thai Pink Grapefruit Salad

Serves 4 | Prep 10 minutes | Meld 10 minutes | Whole30 compliant

  • 1/2 cup unsweetened coconut flakes

  • 2 tablespoons cashews, chopped

  • 2 large pink grapefruit (about 2 pounds)

  • 1/3 cup fresh mint leaves, coarsely chopped

  • 1/2 shallot, minced (about 1 1/2 tablespoons)

  • 1 tablespoon dried shrimp, minced

  • 1/2 jalapeño, seeds removed, minced (about 1 tablespoon)

  • juice of 1 lime (about 2 tablespoons)

  • 1 tablespoon fish sauce or coconut aminos

  • juice of 1/2 orange (about 2 tablespoons)


Heat a non-stick pan over medium-high heat. When the pan is hot, toss in the coconut flakes and cashews. Stir frequently and cook until they’re lightly toasted, about 3-5 minutes. Remove from the pan to cool.


Over a large bowl to catch the juice, peel the grapefruit and liberate the fruit from the membranes. Section the grapefruit and peel off the dividing membranes so you’re left with just the pink jewels. Cut the grapefruit sections into 1-inch pieces and place in the bowl with their juice.


In small bowl, whisk mint, shallot, shrimp, jalapeño, lime juice, fish sauce, and orange juice. Add the grapefruit and gently fold with a rubber scraper to combine. Sprinkle in the coconut and cashews, then gently fold again. Allow the flavors to meld for about 10 minutes before eating.


This tastes best room temperature, and it holds up in the fridge for 3-4 days.

Simple, Scrumptious Meal Idea

Season chicken thighs or shrimp with garlic and salt, then grill. Pile on top of Cauliflower Rice and serve Thai Pink Grapefruit Salad alongside the pile so each bite is hot, cool, sweet, chewy, spicy, and creamy.

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