Keralan Citrus Salw


Prep time: 
15 minutes
Cooking time: 
0 minutes


This recipe borrows Asian flavours to make a flavourful side dish to serve with fish.


  • 1 fennel bulb, finely sliced
  • 20g coconut flakes
  • 80g bean sprouts
  • 1 pak choi, finely shredded
  • 80g green beans, blanched and sliced
  • 2 spring onions, finely sliced
  • Small hand full of coriander leaves
  • 1 bunch cress
  • 20g toasted flaked almonds
  • Segments of 2 limes
  • Zest of 2 limes and the juice of one
  • 1tbs Olive oil
  • ½ tsp honey
  • Salt and freshly cracked black pepper


First make the vinaigrette by mixing the oil, honey and lime juice together and season to taste with salt and pepper.

In a large mixing bowl add the sliced fennel, bean sprouts, shredded pak choi, sliced green beans, lime segments, coriander leaves, coconut, sliced spring onions, coriander, cress and toasted almonds. Add the vinaigrette and give the salad a good mixing.


Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development