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Vegetables Lunch / Dinner Salads Side Dishes

Lychee and mango salad

Published: 01.18.2014 » Last updated: 06.13.2022

Some people adore salads; I don’t. Most salad lovers worship raw greens; I don’t. Well, generally. There are a few exceptions.

Lychee Mango Salad in Blue Bowl

When raw greens are combined with fruits and nuts, a salad becomes edible. Lovable even. Yep, just like this lychee and mango salad with honey-mustard dressing.

What is lychee? Lychee is Litchi chinensis, an evergreen tree that produces sweet fleshy fruits. The fruit’s rind is green when immature but it turns pink to red when mature and ripe. According to Chinese literature, China has been cultivating the fruit since the 11th century. There are several varieties and their characteristics differ.

The latter are called “dry- and -clean” and are highly prized. There is much variation in form (round, egg-shaped or heart-shaped), skin color and texture, the fragrance and flavor and even the color, of the flesh; and the amount of “rag” in the seed cavity; and, of prime importance, the size and form of the seed.

Source

Finding fresh lychees is not easy even in Asia. Canned, however, if widely available, and there is so much that you can do with canned lychees apart from eating them right off the can. One way is to combine them with fresh mangoes, salad greens and nuts to make a lovely salad.

Full recipe below

Lychee and mango salad

Connie Veneracion
Feel free to use some other green leafy vegetable. Baby arugula is especially good with lychees and mango.
Lychee Mango Salad Sprinkled with Nuts
Print
Prep Time 10 mins
Cook Time 2 mins
Cooling time 3 mins
Total Time 15 mins
Course Salad, Side Dish
Cuisine International
Servings 2 people

Ingredients
  

For the dressing

  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • salt - to taste
  • pepper - to taste

For the salad

  • 1 handful handful lettuce - any variety
  • 1 small cucumber
  • 1 cup lychees - I used canned
  • 1 sweet ripe mango
  • ¼ cup roasted nuts - any kind

Instructions
 

Make the salad dressing

  • Take a jar with a screw-type cap and pour in the honey, mustard, olive oil and lemon juice.
  • Shake well to combine.
  • Add salt and pepper, and shake again.
  • Taste and add more salt and pepper, as needed.

Prep the salad

  • Rinse the lettuce well. Tear the lettuce into bite-size pieces and dry with a salad spinner.
  • Cut the cucumber into thin rings. Peel them before cutting or not is up to you.
  • If using canned lychees, drain well. If they are rather large, cut them into halves.
  • Cut both sides of the mango as close to the stone as you can. Score the mango flesh without piercing the skin then scoop out with a spoon.
  • Roughly chop the nuts.
  • Toast in an oil-free pan until lightly browned and glistening. Cool.

Assemble the salad

  • Place the lettuce, cucumber rings, lychees, mango strips and half of the nuts in a bowl.
  • Using your hands, toss them lightly. Pour in just enough salad dressing to wet the ingredients.
  • Toss lightly once more.
  • Heap the salad into bowls and top with the remaining nuts.
Print
Keyword Mangoes

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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