This refreshing salad from Threadgill's brings back fond memories of iced tea, live music, fried catfish, and other delights from the Austin, TX restaurant. The dish can be served as a side salad, or, for a low-calorie lunch, serve on a bed of lettuce with some tomato wedges sprinkled with salt & pepper. I clipped the recipe from the Austin American Statesman many years ago. The original called for fresh parsley, but I like it with the dill.