Jessica’s cucmber, mango, lychee salad

Jessica’s cucmber, mango, lychee salad:
2 long English cucumbers, seeded and sliced
1 can (8 ounce) lychees in syrup, drained and cut in half
1 can (12 ounce) mango in syrup, drained and diced
¼ cup coriander, minced
Juice of 2 limes
1-2 tsp sugar (or organic cane sugar, or agave nectar, etc)
1 tablespoon apple cider vinegar
½ tsp dried chili flakes
Combine all ingredients in bowl and toss.

Leave a Reply

Your email address will not be published. Required fields are marked *