East Indian Chopped Vegetable Salad
From: 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.

SERVES 4

• 3 tomatoes, seeded, chopped and drained (if available, use heirloom tomatoes-I sliced the tomatoes instead)
• 1 medium cucumber, sliced lengthwise, then thinly sliced (if organic, no peeling necessary) or 2 medium lemon cucumbers, sliced
• 10 green onions, sliced (including the white part)
• 1-2 tablespoon fresh lime juice (NOT reconstituted!)
• lime zest, for garnish (optional)

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.