Cucumber and Lychee Salad

Serves 4

Ingredients

1	English cucumber
1 cup	fresh lychee, peeled, pitted and halved
3 large sprigs	fresh cilantro
2	fresh red Thai chilis
	Zest and juice of 2 limes
1 teaspoon	honey
1 tablespoon	seasoned rice wine vinegar
	Kosher salt, to taste salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More

Cooking Instructions

Peel cucumber if desired. Cut cucumber in half lengthwise, remove seeds with a spoon, quarter and dice into small, 1/4-inch cubes. Pick off cilantro leaves and reserve for garnish. Finely chop cilantro stems. Remove seeds and pith from Thai chilis and finely dice. In bowl, add diced cucumber, fresh lychees, cilantro stems, and diced Thai chilis. Stir to mix. Add lime juice and zest, honey, rice vinegar and salt. Toss gently with a spoon to combine. Garnish with fresh cilantro leaves. Serve.