Cucumber Lychee Salad
- serves 0
1 English cucumber
1 cup lychees, peeled, pitted and halved
3 stems cilantro, finely chopped and leaves picked (reserved for garnish)
2 red Thai chilies, pith and seeds removed and finely diced
zest and juice of 2 limes
1 tsp sugar
1 Tbsp seasoned rice wine vinegar
1. Cut cucumber in half length-wise, deseed with a spoon, quarter and dice ¼ inch thick.
2. In a bowl, mix cucumber, lychees, cilantro stems and chili.
3. Add lime zest, juice, sugar, salt and vinegar, toss.
4. Before serving, garnish with cilantro leaves.