East Indian Chopped Vegetable Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Printed in our local newspaper. It is imperative to use the *freshest* ingredients available. Personally I would prepare this salad only in summer when the vegetables are best quality. Note: the green onions I buy at the local farmers' market are organic thus mutant size (which means in this salad I would only use about half the amount.) So, you may have to adjust the amount of green onions used in this recipe. There's beauty in simplicity. Note: I've also added radishes, thinly sliced raw crook neck squash and various colors of bell peppers to the salad, as a suggestion. Ingredients:
3 tomatoes, seeded, chopped and drained (if available, use heirloom tomatoes-i sliced the tomatoes instead) |
1 medium cucumbers, sliced lengthwise, then thinly sliced (if organic, no peeling necessary) or 2 medium lemon cucumbers, sliced (i like a combination of the two cucumber varieties) |
10 green onions, sliced (including the white part) |
1 -2 tablespoon fresh lime juice (not reconstituted!) |
lime zest, for garnish (optional) |
Directions:
1. Place all vegetables in a non-reactive serving bowl. (Alternatively, you can arrange the vegetables on a platter.).
2. Sprinkle vegetables with the lime juice, adding 1 tablespoon at first, then adjusting the amount if needed.
3. If you want, you can add a sprinkle of lime zest for garnish.
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