Lychee Cucumber Salad

If you use canned lychee, this is really easy, but there is nothing quite like a fresh lychee if you can find them during their short season. Dump and drain the lychee, chop some cucumber, whisk up the very simple dressing and you have a fresh à la minute salad. Cucumber salad should be dressed just as youre serving it to prevent the cucumber from wilting with the acids in the dressing.

Ingredients

English cucumber 1
Lychees 250 Milliliter , peeled, pitted and halved (1 Cup)
Cilantro sprig 3 , finely chopped and leaves picked (Reserved For Garnish)
Thai red chilies 2 , pith and seeds removed, finely diced
Limes 2 , juiced and zest
Seasoned rice wine vinegar 15 Milliliter (1 Tablespoon)
Sugar 5 Milliliter (1 Teaspoon)
Salt To Taste

Directions

Cut the cucumber in half lengthwise and scrape out the seeds with a spoon. Then quarter the cucumber and cut into ¼-inch- (6 mm) thick dice.

In a bowl, mix together the cucumber, lychees, cilantro stems and chilies. Add the lime zest and juice, rice wine vinegar, sugar and salt to taste and toss well to coat the vegetables.

Before serving, garnish with the reserved cilantro leaves.

This recipe has been excerpted from Everyday Exotic written by Roger Mooking. To purchase the book visit amazon.com or www.whitecap.ca.

Recipe Summary

Servings: 4

Nutrition Facts

Serving size

Calories 61Calories from Fat 6

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 148 mg6.17%

Total Carbohydrates 15 g5%

Dietary Fiber 1 g4%

Sugars 11 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet