Asian Fresh Lychee Salsa

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Asian Fresh Lychee Salsa
This small fruit (originally from Asia) once peeled, contains a delicate sweet, white fleshed, grape like fruit. Although the inner fruit can be dried (like a raisin), the hard pit (seed) is somewhat toxic and should not be consumed.
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  1. 3 Tbsp. Red Radish, finely chopped
  2. 2 Tbsp. Fresh Daikon, finely chopped
  3. 1 Tbsp. Cilantro, chopped
  4. 1/2 cup Lychees, pitted, chopped
  5. 1 tsp. Fresh Basil (Opal if possible)
  6. 2 Tbsp. Fresh Jicama, finely chopped
  7. 2 Tbsp. Sweet Onion or Red Onion
  8. 2 Tbsp. Cucumber, peeled, minced
  9. 1/2 tsp. Toasted Sesame Oil
  10. 2 Tbsp. Lime Juice, fresh
  11. 2 Tbsp. Rice Wine Vinegar
  12. 2 tsp. Jalapeno Pepper, minced
  13. 2 Tbsp. Olive Oil
  14. To Taste - Kosher Salt
  1. Combine the radish, daikon, cilantro, lychee, basil, jicama, onion and cucumber in a medium bowl.
  2. In a small bowl, mix the remaining salsa ingredients to make a dressing.
  3. Combine the dressing with the vegetable mixture. Taste and adjust the seasonings.
  4. Cover and refrigerate.
  5. Serve.
  1. Yields 1 1/2 cups.
Nino Salvaggio