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. (Recipes courtesy of - Chef Cookgirl)
Difficulty Cost
Category:  Salads  - 
Ready in: 15m  - 
Rating  0.00/5


For 4 Servings(s) ()


  • 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)
  • tablespoon(s) fresh lime juice (NOT reconstituted!)

Chopped Vegetable Salad Directions

  1. Place all vegetables in a non-reactive serving bowl. (Alternatively, you can arrange the vegetables on a platter.).
  2. Sprinkle vegetables with the lime juice, adding 1 tablespoon at first, then adjusting the amount if needed.
  3. If you want, you can add a sprinkle of lime zest for garnish.

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