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Brooks Tropicals


Creamy cucumber and lychee salad

Lychees add a zest to veggie salads that could find their way into summer picnics and holidays. To get kids onboard, have them peel the lychees for you. You'll need a few extras for their labor.


12 lychees
1 small cucumber, peeled, sliced and halved
1/2 pint grape tomatoes, sliced in half
1/8 cup scallions, chopped
1/4 cup sour cream
1 tbs balsamic vinaigrette dressing
1 lime
1 tbs fresh dill, chopped
1/2 tsp garlic salt
1/2 tsp pepper

Yield: 4 servings
Prep time: 15 minutes, plus 2 hours of refrigeration

How to cut lychee   How to juice a lime


1. Peel the lychees, discard the seeds and chop into quarters.
2. In a large bowl, add the lychees, sliced cucumber, grape tomatoes and scallions.
3. In a small bowl, combine the sour cream, balsamic vinaigrette, juice of one lime, dill, garlic salt and pepper.
4. Add the dressing to the fruit bowl and toss gently. Refrigerate covered for 2 hours.
5. Toss gently before serving.


Brooks Tropicals    |    Lychee Facts    |    Tropical Nutrition