Tiny cucumber salad with coconut milk and avocado

Ingredients 4 people • 1/2 organic cucumber • 1/2 avocado • Some leaves of cilantro • 1 small Thai chili • 3 lychees • 140 g unsalted peanuts • 1/2 lime • 7 cl of coco cream • 2 tbsp. of nuoc-mam • Black sesame seeds • Salt



Preparation

Peel the cucumber and avocado and cut them in small pieces. Wash the cilantro and chop it finely. Remove the top of the chili, take out the seeds and chop it finely. Peel the lychees and take out the seeds. Cut the fruit in small pieces. Roast the peanuts in a hot pan for 4 to 5 minutes and mix regularly. Crush them roughly. Press the lime to extract the juice. Pour in a large bowl the coconut cream, lime juice, nuoc-mam and some salt. Mix gently and rectify the seasoning if necessary. Put the cucumber, avocado and lychees in a nice bowl or plate. Sprinkle the coconut mix over the salade and garnish with the chili, cilantro, sesame seeds and roasted peanuts. Keep the salad in the refrigerator until serving.

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