Sally Chopped Salad

Chopped:

Seedless cucumber (or regular, remove seeds)

Jicama

Cherry Tomatoes 

Kosher salt

Bell Peppers (1 large red, orange or yellow)

Radishes (about 1/2 of a package)

Red cabbage (chopped small)

Parsley (lots, chopped)

Lemon juice and lime juice

Dressing options: sesame oil, olive oil, red wine vinegar, salt and pepper, dried oregano.

Optional add-ins:

Lettuce 

Feta 

Pomegranate 

INSTRUCTIONS:

Begin with salt, then citrus marinade:

Salt tomatoes and cucumbers in 2 separate bowls, letting them sit for a while until liquid is released, an hour or so. 

Spin them (or squeeze with hands) to remove excess liquid. Put them in a bowl with lemon juice from 1 whole juicy lemon. 

Put the chopped jicama in a bowl by itself with lemon juice or, preferred, lime juice.

Let tomatoes, cucumbers and jicama marinate in the lemon juice and lime juice for an hour or so.

Meanwhile, chop everything else and put into a large separate bowl. Dress with olive oil to keep moist.

Toss the citrus-marinated chopped vegetables into the big bowl of other vegetables, toss it all together. 

Tweak the dressing as desired with oil, red vinegar, etc.