This salad… You guys, I might need an intervention. I’ve made it three times in the past week, and that’s not including the first time I had it, which was at my mother-in-law’s house.

It’s from the latest issue of Cooking Light. When I first saw it, I flipped right past. I thought the combination of tomato and Honeycrisp apple sounded weird, and besides, without any oil in the dressing how could it possibly be any good?

But something about it just works. All the flavors–the sweet apple, the spicy radish, the juicy tomato, the crunchy cucumber–come together in this perfect alchemy. The dressing is simply fresh lime juice and cumin. It’s bright and little bit smokey.

I literally can’t stop eating it or raving about it. I texted it to my mom. I sent an email a friend with no subject line or body, just a link to the recipe. Alex thinks I’ve gone a little bit crazy because I’ve been serving it for dinner almost every night. But the thing is, it goes well with everything. (It’s also pretty good stuffed into a pita with some plain yogurt quickly swirled with curry powder.)

This Indian Apple, Tomato and Radish Salad is a terrific weeknight dish. You can throw it together in just a few minutes, and I promise it will be the most interesting and delicious thing on the table. And did I mention you could eat the ENTIRE THING for only 120 calories and zero grams of fat? Amazing. 

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Indian Apple, Tomato and Radish Salad

This Indian-inspired chopped salad is a bright, refreshing accompaniment to any hearty, rich main dish. Substitute cilantro for the parsley, and serrano for the jalapeño if you prefer.

Servings 4

Author Turnip the Oven

Ingredients

• 1 cup finely chopped red onion
• 1 cup chopped radishes
• 2 cups chopped English cucumber
• 2 large ripe tomatoes chopped
• 1 honeycrisp apple cored and chopped
• 1 tablespoon minced jalapeño
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint
• 5 tablespoons freshly squeezed lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Rinse the onion in warm water and pat dry. Transfer it to a large bowl and add the radishes, cucumber, tomatoes, apple, jalapeño, parsley, and mint.
2. In a small bowl, whisk the lime juice, cumin, salt and pepper. Pour over the salad and toss to coat.

Recipe Notes

Rinsing the onion in warm water removes some of its bite.

This Indian-inspired chopped salad is tossed with fresh herbs and dressed with lime juice and cumin. It’s gluten-free, fat-free, and vegan!