Asian•healthy
Vegetarian Lychee Salad
A refreshing salad made with assorted greens, lychee, and carrots.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 can lychee (20 oz)
- ¾ cup arugula (6 oz)
- 2 medium radishes (thinly sliced)
- 1 shallot (thinly sliced)
- 1/3 cup & 3 tbsp walnut oil
- 1 carrot (julienned)
- 2 tsp rice wine vinegar
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- 1
Dressing: Combine 4 tablespoons of lychee syrup from the can, 3 tablespoons of walnut oil, rice vinegar, salt, and pepper. Whisk ingredients together and set aside.
- 2
Add the shallots to a sauce pan with 1/3 cup of walnut oil. Cook over medium heat for 5 minutes or until onions become light brown. Pour out the shallots over a strainer and transfer the shallots to plate covered with paper towels.
- 3
Allow the shallots to cool for at least 10 minutes.
- 4
Split the spring mix evenly between 4 plates. Top with the carrots, radishes, crispy shallots, and lychees. Drizzle the dressing over the top.