Recipe by Rita~
This is named after my sister Theresa because she left a bunch of lychee' at my house. I ate a couple then thought a dressing made out of these would be really good. And it is! If you never had fresh lychee 's before I highly suggest you give them a try. Just peel the skin and enjoy the juicy fruit. It 's very sweet, refreshing just like her! You can use the rest of the dressing as a really good cold soup or just cut the recipe in 1/2.
Top Review by FLKeysJen
One of the best recipes I've tried in 2013! I don't know why I never thought to blend mango as a salad dressing - it is so sweet and delicious. In fact, it's so sweet that it is important not to omit the onion and ginger from this recipe. I used blood orange olive oil, and this is one of the best homemade dressings I've ever made. I will definitely make this again, and hope to catch the fresh lychee season which I missed in South Florida this year - went by so fast.
- 4 cups baby spinach leaves, cleaned and dried
- 3 ounces sweet onions, sliced thin
- 25 lychees
- 1 fresh lime juice
- 1 ounce candied ginger, chopped
- 3 tablespoons mild olive oil
- 1 mango, peeled and pitted (1/2 for dressing and 1/2 for garnish)
- 1⁄3 cup cashews, toasted
Directions See How It's Made
- Toss onion slices and spinach together.
- Plate spinach and place 4-5 lychees in center.
- Arrange 6-8 mango slices in circle on spinach.
- Sprinkle cashews on salad.
- In a blender blend peeled and seeded lychee`s, remaining mango, lime juice, olive oil, salt and ginger.
- Blend till smooth.
- Pour some over salad.
- Refrigerate the rest for an other use.