Name: East Indian Chopped Vegetable Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
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)

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Recipe by COOKGIRl

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East Indian Chopped Vegetable Salad created by K9 Owned

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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.

Ready In:: 15mins
Serves:
Units:

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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

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.

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RECIPE MADE WITH LOVE BY

@COOKGIRl

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@COOKGIRl

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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."

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review by Susie D

8/22/2017

Great recipe made with fresh from the garden ingredients. A make again recipe for sure!

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photo by K9 Owned

8/21/2017

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review by K9 Owned

8/20/2017

Hum, I reviewed this yesterday but it must have come unglued :) This was an easy, tasty and refreshing salad to have with the Indian meal I had made. I think it would be brilliant with fish too! Mad for CQ4

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photo by Linky

8/19/2017

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review by Linky

8/19/2017

Turned out great - just needed salt. I happened to have Pink Himalayan Salt on hand...

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