The original recipe came from an Australian Womens Weekly cook book. I love this salad because it has a fresh mix of flavours and is simply perfect for summer, served with fish or light dishes.
Hints & Tips
- Witlof is either red or white. You can use either in this recipe.
- Make sure the papaya is ripe.
- If you have fresh lychees, use 15 fresh, pitted and cut in half, instead of the canned variety.
- GF, DF, SF, Veg, V.
- Category: Dairy Free, Gluten Free, Salads, Side Dishes, Sugar Free, Vegan, Vegetarian
Ingredients
Salad
- 3 Witlof
- 1 Papaya - Medium, Ripe, Coarsely Chopped
- 1 cup Fresh Mint Leaves, Loosely Packed
- 1 cup Fresh Thai Basil Leaves, Loosely Packed
- 10 Red Chillies, Thinly Sliced
- 150 grams Curly Endive
- 565 grams Tin Lychees, Drained
Salad Dressing
- Pulp from 4 Passionfruits
- 1/4 cup Fresh Lemon Juice
- 1/4 cup Extra Virgin Olive Oil
Instructions
- Cut bases from witlof. If large, slice leaves lengthways, otherwise separate the leaves as they are.
- Place all ingredients for dressing in a screw-top jar and shake well.
- Place witlof in a bowl with all other salad ingredients.
- pour over dressing and toss to combine. Serve immediately.
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