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Lychee protein salad

10 min Cook
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Lychee protein salad

This unusual protein salad originally uses pulled pork or ground beef flavored with spices and softened by a coconut and lychee cream sauce. This is a plant-based lose adaptation of the original recipe, but is all the same delicious. If you can’t have fresh lychees, you can use canned fruit (they’re typically available in most supermarkets).

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Lychee protein salad

Lychee protein salad

corinthian
Lychee elevates salads and sauces of all kinds. This layered salad is packed with flavors and protein, and you won't be able to stop eating it!
prep time
10 min
cooking time
10 min
servings
2
total time
20 minutes

Equipment

  • Knife

  • Chopping board

  • Immersion mixer

  • Skillet

  • Mixing bowls

Ingredients

  • 200 g plant-based ground meat

  • 1 red pepper

  • 3 tablespoons extra-virgin olive oil

  • 1 garlic clove

  • 1/2 teaspoon ground cumin

  • 1 pinch ground coriander

  • 1 pinch espelette pepper

  • 1 teaspoon sweet paprika

  • Salt, to taste

  • 1 tablespoon lime juice

  • 100 ml coconut milk/cream

  • 8 lychees, peeled and cored

  • 1 tablespoon fresh ricotta cheese

  • 2 tablespoons freshly minced parsley

  • 2 cups lettuce

  • 2 shallots

Instructions

1

Prepare the vegetables

Rinse well the red pepper, quarter it, remove the core, and dice it. Peel the garlic and finely chop it. Peel the scallions and slice them thinly.
2

Cook the meat

Heat the oil in a skillet together with the garlic, cumin, espelette pepper, ground coriander, and sweet paprika. When the scent of the spices is released in the air, add the diced pepper and cook for a couple of minutes. Add the minced meat and stir well to break up the meat and coat it. Season with sea salt. Cook for about 10 minutes over medium heat, then take off the heat and set aside to cool down.
3

Prepare the sauce

Add the coconut milk, 2 of the lychees, and the ricotta cheese to the blender's bowl. Mix until smooth, then add a pinch of sea salt.
4

FInish the protein base

Incorporate 80% of the coconut sauce to the cooked meat. Mix in the fresh parsley and put in the fridge to chill for a few minutes.
5

Prepare the salad base

Toss the lettuce, scallion, and the remaining lychees in a salad bowl. Drizzle with the remaining coconut sauce and toss again.
6

Compose the salad and serve

Transfer the lettuce to the bottom of the serving bowls. Top with a 2-3 tablespoons minced meat and garnish with some more scallion and lychee. Enjoy!

Notes

You can substitute the espelette pepper with dried chili pepper. I recommend serving this salad cold (you can leave it in the fridge for 30 minutes before serving).
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