East Indian Chopped Vegetable Salad

READY IN: 15mins
Recipe by COOKGIRl

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.

Top Review by Leggy Peggy

Light and refreshing salad that is perfect for a warm summer night. I made half a batch using 200 grams each of largish heirloom cherry tomatoes and telegraph cucumber. We love lime, so I added 2 tablespoons and a sprinkling of sea salt. Beautifully complimented baked swordfish. Thanks for posting.

Ingredients Nutrition

  • 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)


  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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