This is a very refreshing salad, crunchy with texture, hot with chilli and laden with herbs. The lychee gives small hints of sweetness that seems to bring everything together. It is a perfect dish for lunch on a hot summer day.
Cucumber Chili Lychee Salad
Total: 10 min Prep: 10 min
Yield: 4 servings
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
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.