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Cucumber and Lychee Salad

Serves 4

Cucumber and Lychee Salad


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

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 chilies and finely dice. In bowl, add diced cucumber, fresh lychees, cilantro stems, and diced Thai chilies. 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.

Equipment List

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