Lo primero que haremos será partir los pomelos por la mitad, y con la ayuda un cuchillo muy afilado, vaciaremos la pulpa con sumo cuidado, procurando sacar los gajos enteros. Una vez tengamos los gajos sacados, el siguiente paso será, quitar la telilla exterior, a fin de que sólo nos quede la parte de la pulpa o carne del pomelo. Reservaremos las cáscaras.
Pelaremos el pepino y la cebolla, cortando el pepino en dados y media cebolla en aros. Lavaremos la lechuga y los rábanos, picando la lechuga y cortando los rábanos en rodajas. Y los gajos los habremos cortado en láminas.
Por último, en un cuenco, mezclaremos el yogur con una cucharada de aceite de oliva, 2 cucharadas de mayonesa light, una de zumo de limón y sal. Mezclaremos todo muy bien, para que quede lo más ligado y homogéneo posible.
Ya sólo nos queda, mezclar el aliño con el pomelo, el pepino y la ensalada. Rellenando con la mezcla resultante, las cáscaras de pomelo que habíamos reservado.
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