Bittersweet grapefruit segments get the raw fish treatment in this winter salad. Crunchy radishes, spicy-floral Fresno chile, toasted cashews, and creamy avocado add texture while a bright, savory dressing made from salty fish sauce and lime juice balance flavor. (If your grapefruit is more bitter than sweet, add an additional teaspoon of honey.) Calling it a crudo gives you permission to get as fancy with the assembly and styling as you like.
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What you’ll need
Paring Knife
$10 At Amazon
Small Skillet
$23 At Amazon
Shallow Serving Bowl
$26.99 At Amazon
Recipe information
Yield
4 servings
Ingredients
2
½
1
3
3
2
2
1
1
Preparation
Step 1
Using a small knife, cut away peel and white pith from 2 large grapefruits; discard. Cut between membranes to release segments into a medium bowl; discard membranes. Cut segments into large pieces, then add ½ small red onion, thinly sliced, and 1 large purple or watermelon radish or 3–4 small red radishes, trimmed, thinly sliced, to bowl. Drizzle 3 Tbsp. fish sauce, 3 Tbsp. fresh lime juice, and 2 tsp. honey over and gently toss to combine. Let sit 10 minutes.
Step 2
Meanwhile, toast 2 Tbsp. raw cashews in a dry small skillet over medium-high heat, tossing occasionally, until golden brown, about 5 minutes. Transfer to a cutting board and let cool slightly; chop.
Step 3
Arrange 1 avocado, thinly sliced, on a platter; season with kosher salt. Top with grapefruit, radish (you’ll be able to fold the slices if they’ve sat in the dressing long enough), red onion, and 1 Fresno chile, very thinly sliced, tucking some around. Spoon some of the dressing left in the bowl over, then drizzle with extra-virgin olive oil and scatter cashews on top.
Leave a Review
Reviews (3)
Back to TopAfter the second glance at fish sauce and grapefruit I was intrigued. I loved the delcious and unusual combination of flavors and textures. Good job.
Anonymous
Duluth, MN
1/16/2023
So bright and delicious! Made this for lunch today and as my partner and I ate we were transported to our favorite beach in Puerto Vallarta, a welcome daydream when dealing with Chicago’s winter. I had a handful of brussel sprouts lingering in the fridge and after a quick fine slice through the food processor I tossed them in with the other ingredients. Having eaten this with the sprouts I can’t imagine it without, they rounded out the salad and made this a filling meal.
PawelyD
Chicago
2/21/2023
bright, refreshing and delicious! More of an appetizer or snack than a full meal but really nice to eat and easy to prepare. Halved the recipe for two people and still had enough for 4 small servings, used a small shallot instead of a red onion because I prefer that flavor.
Anonymous
New York, NY
2/26/2023