Litchi & Cucumber Salad
A refreshing, no-cook salad that pairs juicy sweet litchis with crisp cucumber, brightened with lemon juice and a whisper of black salt. Light, hydrating, and ready in 10 minutes, it is the perfect palate cleanser for a summer meal.
For 4 servings
- prep
Prepare the litchis and cucumber.
1.Peel the litchis, remove the seeds, and cut each into halves. Place in a mixing bowl.2.Wash the cucumber thoroughly. Dice into small, even-sized cubes (keep the peel on for a nice green contrast or peel if you prefer). - mix
Combine all ingredients.
1.Add the diced cucumber to the bowl with the litchis.2.Sprinkle the black salt, roasted cumin powder, and freshly ground black pepper over the fruit and cucumber.3.Drizzle the fresh lemon juice evenly across the mixture.4.Add the finely chopped mint leaves.TIPToss gently using a spatula or your hands to avoid crushing the soft litchis. The black salt brings a unique savory tang that balances the sweet litchis. - rest · ~5 min
Chill briefly before serving.
Let the salad rest in the refrigerator for 5 minutes to allow the flavors to meld and the salad to become refreshingly cool.
TIPDo not chill for too long, or the salt will draw out too much water from the cucumber and litchi, making the salad watery. - garnish
Garnish with extra mint and serve immediately.
1.Give the salad one final gentle toss.2.Transfer to a serving bowl and garnish with a few small mint sprigs or a light dusting of extra cumin powder if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm, just-ripe litchis to prevent the salad from becoming mushy when tossed.
- 2Keep cucumber skin on for color and texture; peel if it's waxed or bitter.
- 3Toss gently with a spatula or hands to avoid crushing the tender litchi halves.
- 4Chill for only 5 minutes — longer chilling draws out water and makes the salad soggy.
- 5Add lemon juice just before serving to keep litchis bright and prevent browning.
- 6Roast cumin seeds yourself and grind fresh for the most aromatic flavor.
Adapt it for your goals.
Spicy
Add a finely minced green chili or a pinch of red chili powder for a heat that cuts through the sweetness — ideal for those who like a sweet-spicy kick.
fruit swapFruit-swap
Substitute litchi with cubed ripe mango or peeled orange segments for a similar sweet-tart profile when litchis are out of season.
herb switchHerb switch
Replace mint with fresh cilantro or Thai basil for a different herbal note — cilantro pairs well with cumin and black salt.
low oil vinaigretteLow-oil vinaigrette
Whisk 1 tsp olive oil with the lemon juice for a slightly richer dressing that helps the spices cling to the fruit without overwhelming the salad's lightness.
Why this is on our healthy list.
Hydrating & Low-Calorie
Both litchi and cucumber have high water content, making this salad a refreshing, low-calorie way to stay hydrated in warm weather.
Rich in Vitamin C
Litchis provide a good dose of natural vitamin C, and the fresh lemon juice boosts absorption, supporting immune health.
Digestive Support
Roasted cumin and mint are traditionally used to aid digestion and reduce bloating, making this a gentle post-meal palate cleanser.
Electrolyte Balance
Cucumber supplies potassium and the black salt adds trace minerals, helping to replenish electrolytes on hot days.
Frequently asked questions
Yes, but drain them well and pat dry with paper towels to avoid excess syrup diluting the seasoning. Fresh litchis give the best texture.
