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Cucumber and Lychee Salad

Prep Time:10 Minutes
Cook Time:3 Minutes

Nutritional Information

A delicious and refreshing summer salad.


  • 1 each English cucumber
  • 3/4 cup fresh lychee nuts, peeled, pitted and quartered
  • 2 sprigs fresh cilantro, leaves picked and reserved for garnish, stems finely chopped
  • 1 each serrano, pith and seeds removed and finely diced
  • 1 each lime , zest and juice
  • 2 teaspoons sugar
  • 2 tablespoons seasoned rice wine vinegar
  • to taste Kosher salt
  • to taste fresh ground black pepper


  • 1. Preheat EGG to 400 degrees F, using direct heat and a cast iron grate.
  • 2. Cut the cucumber lengthwise and scoop out seeds. Set aside.
  • 3. In a large bowl, combine the lychees, cilantro, serrano chile, sugar and seasoned rice vinegar. Set aside.
  • 4. Grill the cucumbers cut side down 3-4 minutes or until lightly charred. Remove from the EGG and slice. Add the sliced cucumbers to the bowl. Toss to thoroughly combine. Season to taste with kosher salt and fresh ground black pepper. Serve at room temperature.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828