1/4 Photos of 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.
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- 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)
- 1Place all vegetables in a non-reactive serving bowl. (Alternatively, you can arrange the vegetables on a platter.).
- 2Sprinkle vegetables with the lime juice, adding 1 tablespoon at first, then adjusting the amount if needed.
- 3If you want, you can add a sprinkle of lime zest for garnish.
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Nutritional Facts for East Indian Chopped Vegetable Salad
Serving Size: 1 (208 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 40.8
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 12.1 mg
- Total Carbohydrate 9.3 g
- Dietary Fiber 2.4 g
- Sugars 4.6 g
- Protein 2.0 g