Printable Area
Cucumber Lychee Salad
Recipe courtesy Roger Mooking
- Total Time:
- 10 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 1 English cucumber
- 1 cup fresh lychee nuts, peeled, pitted and halved
- 3 sprigs fresh cilantro, leaves picked and reserved for garnish, stems finely chopped
- 2 red Thai chiles, pith and seeds removed and finely diced
- Zest and juice of 2 limes
- 1 teaspoon sugar
- 1 tablespoon seasoned rice wine vinegar
- Kosher salt
Directions
Cut the cucumber in half lengthwise, seed with a spoon, quarter and dice 1/4-inch thick. In a bowl, mix the cucumber, halved lychees, cilantro stems, and chile. Add the lime zest, lime juice, sugar, salt and vinegar, and toss to combine. Before serving, garnish the salad with the cilantro leaves.