3 tablespoons fresh lime juice (or 2 tablespoons fresh lemon juice plus 1 tablespoon bottled lime juice)
2 tablespoons fish sauce
1 pinch palm sugar
1-2 chopped Thai chillies (optional)
3-4 types of citrus (I used 1 blood orange, 1 Cara Cara orange, 1 Valencia orange and a mandarin)
1 small shallot, sliced
1 tablespoon toasted coconut flakes
1 tablespoon fried shallots
a few leaves of green herbs, to garnish (I used mint, shiso, lemon basil)

This is such a gorgeous, delicious and easy salad. It never fails to please at the dinner parties I throw. You can use just about any type of citrus you can find, and you can easily make it vegan by substituting light soy sauce for the fish sauce.


View the recipe collection here


2.Mix all the ingredients together and set aside.
4.Peel the citrus and slice them crosswise into rounds. Arrange them beautifully on a platter.
5.Pour the dressing over the citrus slices and sprinkle over the sliced shallots, coconut flakes, fried shallots and herbs. Serve immediately.

Recipes & food styling Pim Techamuanvivit / Portrait & recipe photography Tony Nyberg / Restaurant photography Adahlia Cole, Anson Smart