Seafood Pomelo Salad

Make the pomelo-lime vinaigrette: Using a whisk, combine pomelo juice, lime juice, and honey in a small bowl. Gradually add olive oil, whisking vigorously to emulsify. Add cilantro and season with salt to taste. Set aside.

Cook cleaned mussels in a pot of boiling water just until shells open. Submerge in cold water, drain, and set aside.

In another pot of boiling water, cook prawns or shrimps just until they turn pink. Submerge in cold water and drain. Remove the heads and shells but keep the tails intact. Chop and set aside.

Slice one side of the squid to open it up. Slice each squid into 3 pieces. Lay each piece flat on a chopping board and score in a crisscross pattern. Cook squid in a pot of boiling water just until cooked through, about 30 seconds to a minute.

 To assemble, arrange lettuce leaves on a serving platter. Top with seafood, pomelo chunks, and lemon slices. Drizzle vinaigrette all over upon serving.

Make the pomelo-lime vinaigrette: Using a whisk, combine pomelo juice, lime juice, and honey in a small bowl. Gradually add olive oil, whisking vigorously to emulsify. Add cilantro and season with salt to taste. Set aside.

Cook cleaned mussels in a pot of boiling water just until shells open. Submerge in cold water, drain, and set aside.

In another pot of boiling water, cook prawns or shrimps just until they turn pink. Submerge in cold water and drain. Remove the heads and shells but keep the tails intact. Chop and set aside.

Slice one side of the squid to open it up. Slice each squid into 3 pieces. Lay each piece flat on a chopping board and score in a crisscross pattern. Cook squid in a pot of boiling water just until cooked through, about 30 seconds to a minute.

 To assemble, arrange lettuce leaves on a serving platter. Top with seafood, pomelo chunks, and lemon slices. Drizzle vinaigrette all over upon serving.