Mâche with Summer Lemon Cucumbers and Lychee

Sara Remington
Summer is the perfect time to make a salad with ingredients that have unique flavors like lychees, fresh lemon cucumber, and enoki mushrooms.


Makes 4 servings (serving size: about 1 1/2 cups)

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 241
Fat 14 g
Satfat 2 g
Monofat 10 g
Polyfat 2 g
Protein 5 g
Carbohydrate 30 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 127 mg
Calcium 88 mg


1/4 cup rice wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 cup extra-virgin olive oil
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 pint fresh or 1 (16-ounce) can lychees, rinsed
1 (3 1/2-ounce) package enoki mushrooms
8 ounces mâche lettuce
1 pint mixed cherry tomatoes, halved
2 lemon cucumbers, sliced into half-moons*
1 English cucumber


1. To make dressing, whisk together first 3 ingredients (through sugar) in a bowl. Add oil in a thin stream, whisking constantly. Season with salt and pepper; set aside.

2. Peel and chop lychees. Gently separate mushrooms from one another.

3. For each serving, toss 1 cup mâche with some cherry tomatoes, mushrooms, lemon cucumber, and English cucumber with 1 tablespoon dressing in a bowl. Top with 1 teaspoon chopped lychees and a dash of sea salt. (Add more lychees if you'd like a stronger floral flavor.)

*Note: If you can't find lemon cucumbers, use 8 red radishes.