Executive Chef Michael Bloise, Wish at The Hotel, Miami Beach Yield: 6 servings. SALAD: 12 oz. mixed greens 1/2 lb. Florida lychees, peeled, seeded and cut in halves 1 unripe green Florida mango, peeled, seeded and julienned 3 oz. dry roasted cashews, chopped 2 limes, juiced 1/4 cup grenadine DRESSING: 1/2 lb. fresh Florida lychees, peeled and seeded 1 bunch of mint, stems removed 1/4 cup rice wine vinegar 1/2 cup peanut oil For the salad: Place lychees in a medium bowl. ...

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