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Directions for: Cucumber Lychee Salad


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.

See more: Vegetarian, Salad, Spring, Fruit, Herbs, Fall, Vegetables, Healthy, No-Cook