Pink pomelo salad with crab, avocado & finger lime

Pink pomelo salad with crab, avocado & finger lime

It’s funny how just seeing a particular ingredient in a grocery store can inspire and lead to creating something tasty. I recently stepped into the fruit and veg shop up the road and spotted a pile of plump pink pomelo’s sitting near a few pomegranates. Within seconds my mind began throwing a few flavour combinations around and then I was off collecting more bits and pieces to complete what had just formulated in my head.

It doesn’t happen all the time mind you, I am a little lazy at heart, but when it does I just go with the flow.

Pink pomelo, pomegranate and avocado from one shop, then off to another where I spotted some colourful dragon fruit, a bunch of watercress and finally a blue swimmer crab from the seafood guy.

Pomelo and seafood is a perfect combo, especially with prawns or crab. The salad that was the outcome of putting all these, and more, ingredients together is very light and pretty healthy. It’s soft in some places, it’s crunchy in others. The dressing has a bit of a Southeast Asian-slash-Middle Eastern thing going and all together with the sweet cooked crab flesh and riot of colourful ingredients, it’s a pretty camp-looking salad as well. I especially love the use of two types of citrus, the second being finger lime, a few of which now sit in the freezer for more tasty creations.

blue swimmer crab

Pink pomelo salad with crab recipe

pink pomelo salad with crab, avocado, dragon fruit & finger lime

serves 2


  • 1 cooked* blue swimmer crab, chilled & flesh removed
  • avocado, diced
  • dragon fruit, diced
  • pomegranate arils
  • watercress leaves
  • nasturtium leaves, steal them from the neighbours garden like I did
  • edible flowers
  • finger lime


  • juice from ½ lime
  • 1 tbsp coconut milk
  • 1½ tsp jaggery (or palm sugar)
  • ¼ tsp rose water
For the dressing, combine all ingredients in a small bowl and stir to dissolve the sugar. Set aside.
For the salad, scatter all the ingredients around the plate and finally dribble on the dressing. Finito.
* To cook the crab: bring a large pot of salted water to the boil. If the crab is still alive just put it in the freezer for 20-30 minutes to allow it to doze off. No longer as it will affect the flavour of the flesh. Drop the crab into the boiling water, cover with a lid and cook for 8-10 minutes. Remove the crab from the pot and plunge it straight into a bowl of ice and water to stop it cooking. Drain and carefully remove the flesh. Rinse and keep the shells, if you wish, to make a stock for another recipe.
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