Mâche with Summer Lemon Cucumbers and Lychee

mache-summer-lemon-cucumbers-lychee Sara Remington


  • 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.

  • Prep Time:

  • 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)

Nutritional Information

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

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