Vegetarian Lychee Salad
A refreshing salad made with assorted greens, lychee, and carrots.
Servings: 4 people
Calories: 20kcal
Ingredients
Instructions
- 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.
Nutrition
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