Grapefruit Salad With Thai Curried Coconut Dressing

To Make the Dressing:

1. In a medium bowl, whisk together the curry paste, lime juice, fish sauce, coconut milk, and agave until smooth. Refrigerate until ready to use.

To Make the Fried Shallots:

1. Heat about ½ inch of oil in a small saucepan over Medium heat until it reaches 325 degrees F or 160 degrees C.

2. Lightly sprinkle the shallots with salt and let stand for about 5 minutes to draw out the moisture.

3. Place the shallots on a paper towel and pat to dry out and remove any excess liquid. Lightly dust the shallots with cornstarch.

4. Fry the shallots in the hot oil until lightly browned for about 10 minutes.

5. Remove from the oil with a slotted spoon and place on a paper towel to drain any excess oil. Set aside until ready to use.

To Assemble the Grapefruit Salad:

1. In a large bowl, combine the grapefruit ingredients, green beans, fresno chilis, bean sprouts, cabbage, sunflower greens, dill, mint, cilantro, and fried shallots.

2. Drizzle in half of the dressing and lightly fold everything together, adding more dressing as desired. Add the toasted coconut and roasted peanuts.

3. Serve immediately and enjoy!