Salmon And Lychee Salad
This delightful salad combines the freshness of crisp iceberg lettuce with the richness of red salmon and the sweetness of lychees. Topped with a flavorful mix of hard boiled eggs, parsley, and chives, and dressed with a tangy and creamy blend of ingredients, this salad is a delicious medley of flavors. Pair it with some crispy bread and a glass of white wine for a truly satisfying meal.
— Constant Cookbook
Ingredients
- for topping:
- 2 hard boiled eggs
- 4 tbsp chopped parsley
- 2 tbsp chopped shives
- salt
- for salad:
- 1 iceberg lettuce, sliced
- 1 tin red salmon (450gr)
- 1 tin lychees (565gr),
- for dressing:
- 1 chopped red onion
- 3 tbsp mayonnaise (Hellmans)
- 2 tbsp sunflower oil
- 3 tbsp lychee juice
- 1,5 tbsp white wine vinegar
- 2 tsp wholegrain mustard
- 1,5 tsp dried basil
- pepper and salt
Instructions
- Peel and chop the eggs; mix with parsley and chives. Season with salt.
- Mix the ingredients for the dressing. Mix lettuce, salmon and lychees (cut in halves or quarters) and add dressing.
- Put topping over salad.
- Tastes well with crispy bread and a glass of white wine.
Yield
Serves 4
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