1 pkg (5.25 oz.) tabbouleh mix
½ cup chopped fresh or canned lychees
1 Tbsp lemon juice
1 Tbsp snipped (or 1 tsp dried) fresh mint
raddichio or lettuce leaves
grated lemon peel (garnish)
red onion, sliced (garnish)
Prepare the tabbouleh mix according to the package directions, omitting the tomatoes
and lemon juice.
In a medium bowl, combine the tabbouleh, lychees, lemon juice and mint. Refrigerate the
mixture for 4 hours. Serve on the raddichio or lettuce leaves and garnish with lemon peel
and onions.
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