Vegetarian Lychee Salad
A refreshing salad made with assorted greens, lychee, and carrots.
Servings: 4 people
- 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
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.
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.
Allow the shallots to cool for at least 10 minutes.
Split the spring mix evenly between 4 plates. Top with the carrots, radishes, crispy shallots, and lychees. Drizzle the dressing over the top.
Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 158mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2637IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg