Lunch: Spicy Thai Pomelo Salad with Smoked Salmon

Recipe By: Marcia Kiesel This refreshing salad combines three nutrient-rich ingredients: sweet pomelos (for potassium and vitamin C), smoked salmon (a source of omega-3 fatty acids) and chiles (full of beta-carotene).

This recipe includes superfoods such as:

Salmon, Nuts, Basil

Health benefits of Spicy Thai Pomelo Salad with Smoked Salmon

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 pomelos
2 tbsp. vegetable oil
1 shallot
3 Thai chiles
1 tbsp. Asian fish sauce
1 tsp. sugar
6 oz. thinly sliced smoked salmon
1/4 c. chopped basil
1/4 c. Chopped cilantro
1/4 c. roasted and unsalted peanuts

Instructions

On a work surface, separate the pomelos into sections, then peel each one. Using a fork or knife, break up the sections into pearls and transfer to a bowl.
Heat the oil in a small saucepan. Add the shallot rings and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer them to paper towels to drain.
In a small bowl, stir the Thai chiles with the fish sauce and sugar. In a bowl, combine the pomelo pearls with the smoked salmon, basil, cilantro, peanuts, shallots and chile dressing and toss to coat. Mound the salad on plates and serve.
Make Ahead: The fried shallots can be refrigerated for up to 2 days.