Ingredients
-
3
-
1
-
10
-
1 - 2
-
-
-
-
-
-
-
-
-
-
-
Directions
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.,Great recipe made with fresh from the garden ingredients. A make again recipe for sure!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place All Vegetables in a Non-Reactive Serving Bowl. (alternatively, You Can Arrange the Vegetables on a Platter.). |
|
2
Done
|
Sprinkle Vegetables With the Lime Juice, Adding 1 Tablespoon at First, Then Adjusting the Amount If Needed. |
|
3
Done
|
If You Want, You Can Add a Sprinkle of Lime Zest For Garnish. |
