Lychee and Ginger Salad

About Lychee and Ginger Salad

Ingredients

• Canned lychees 2 cups
• Ginger, finely chopped 1 inch
• Medium oranges, peeled, seeded and diced 2
• Black grapes 200 gms
• Medium apple, cored, peeled and diced 1
• Lychee syrup or lychee crush 2 tbsps
• Orange juice 2 tbsps
• Lemon juice 1 tbsp
• Lemon zest, grated 1 tbsp
• Iceberg lettuce 12 leaves

How to Make Lychee and Ginger Salad (Stepwise Photos)

Method

1. Drain the lychees and retain the syrup in a bowl. Put the drained lychees in a mixing bowl.
2. Add oranges, black grapes, ginger and apple and mix everything together.
3. Mix together lychee syrup, orange juice, lemon juice and lemon zest in a small bowl to make the dressing
4. Line individual serving bowls with iceberg lettuce leaves and put a little of the fruit salad in each one of them. Spoon the dressing on top of the fruits and keep the bowls in the refrigerator to chill before serving.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps