Late Summer Lychee Salad

September 4, 2018

This remarkably easy salad toes the line between regular salad and fruit salad, begging the question: how much fruit makes a dish unsuitable for dinner? The green apple and nectarine base pushes aside leafy greens for a more dynamic bed and is balanced by the hearty crunch of the beans. All of these components are present to accentuate the subtle beauty of the lychee fruits draped across the top. This is a salad meant for sharing and one elevated by a simple crack of salt and pepper. 



Serves 4 to 6



1 small green apple, sliced

4-5 lychees, sliced

5-6 green beans, cut into ½ inch pieces

½ yellow nectarine, sliced

Salt and pepper, to taste



1. Wash and prepare produce and dinner-sized plate.


2. Begin laying apple and nectarine slices on plate. I like to do this haphazardly, first sprinkling apple slices and then nectarine from about one foot above the plate. Repeat with string beans and then lychees to your satisfaction.


3. Sprinkle with salt and freshly-cracked pepper. I like to use himalayan pink salt and pink peppercorns for color. The salad can be dressed with oil or any vinaigrette, or it can be enjoyed bare.



Peel the lychees like an orange, then slice top to bottom on both sides. Pull the lychee halves apart, inserting your thumb into the cut if necessary. Remove the pit, then turn the halves so that the pit side faces the cutting board and slice into strips.


You can blanch the green beans if you choose to, but I like the fresh crunch of raw beans. See more recipes and food photography on Cohon's account @gingiefood on Instagram.




Plated lychee salad. Photo courtesy of Cipora Cohon.


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