Thai grapefruit salad

Difficulty:  Easy  

Serves:  30 in the classroom

Fresh from the garden:  grapefruit, garlic, carrot, red, onion, coriander, assorted salad leaves

Recipe source: Adapted from the food blog ‘Chatelaine’


  • 2 large bowls
  • salad spinner
  • chopping board
  • knives
  • lemon juicer
  • metric measuring spoons & cups
  • whisk
  • tongs
  • salad bowl
  • salad servers


  • 2 tbsp lime juice
  • 1 1/2 tsp granulated sugar
  • 3/4 tsp fish sauce
  • 1 small garlic clove, grated or pressed
  • 1 tsp sesame oil, optional


  • 1 dark red grapefruit, peeled and segmented
  • 1 carrot, peeled and grated
  • ½ red onion, thinly sliced
  • 1/2 cup coriander leaves
  • 6 cups leafy greens
What to do

  • Select your salad leaves from the garden.
  • Wash and dry the salad leaves.
  • Prepare the other ingredients as described above.
  • Make the dressing by whisking together lime juice, sugar, fish sauce, garlic and sesame oil in a small bowl.
  • Combine, grapefruit, red onion, coriander and leafy greens in a large bowl. Add lime dressing and gently toss before serving.
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