East Indian Chopped Vegetable Salad

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.

• Ready In: 15 mins
• Serves: 4

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.