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.
- 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 See How It's Made
- Place all vegetables in a non-reactive serving bowl. (Alternatively, you can arrange the vegetables on a platter.).
- Sprinkle vegetables with the lime juice, adding 1 tablespoon at first, then adjusting the amount if needed.
- If you want, you can add a sprinkle of lime zest for garnish.