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.
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 40.8, Fat 0.3, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 9.4, Fiber 2.5, Sugar 4.6, Protein 2
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