Pomelo salad

1. Peel the shallots, cut into half rings thinly. Fry in olive oil until an intense golden color, then transfer the onion to a paper towel to remove excess oil.

2. We divide the broomstick into slices, cut each in half. Peel the mango, cut into cubes, cut the chili into thin strips, remove the seeds. Basil is washed, we separate the leaves from the stem.

3. Put the pomelo, mango, basil in a bowl, add half of the fried onion and the rest of the raw onion here.

4. For refueling, pour lime juice, vinegar into a bowl, add fish sauce, pour coconut sugar, mix until the sugar crystals completely dissolve.

5. Pour the dressing over the salad, decorate with chili and the remaining toasted onions. If desired, you can add a couple of lime slices.

Eat for health!