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.

Yield: Makes 4 servings (serving size: about 1 1/2 cups)
Recipe from Health

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 241
  • Fat: 14g
  • Saturated fat: 2g
  • Monounsaturated fat: 10g
  • Polyunsaturated fat: 2g
  • Protein: 5g
  • Carbohydrate: 30g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 4mg
  • Sodium: 127mg
  • Calcium: 88mg


  • 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. 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. 2. Peel and chop lychees. Gently separate mushrooms from one another.
  3. 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.)
  4. *Note: If you can't find lemon cucumbers, use 8 red radishes.
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