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