Chopped Salad with Coconut and Peanuts

I made this salad/salsa last night and served it over some halibut. I adapted the recipe from a modern Indian cookbook I have titled Indian Food Made Easy. In hindsight, it would have made a fabulous fish taco. I was thinking that those shrimp tacos I had made would be really great with this chopped salad as the "salsa". The salad is also delicious on its own, give it a try!

I substituted a bell pepper for a tomato and I think the vinaigrette is optional, you could easily make a simple olive oil/balsamic vinegar dressing for the salad, or have it without any dressing.

1 red bell pepper, finely chopped

4 tbsp minced cucumber (use a persian or english)

1 green chili, seeded, chopped

1 tbsp minced red onion

1 handful cilantro leaves, chopped

salt and pepper, to taste

2 tsp shredded coconut (can be found in the freezer section of an Indian or international grocery store)

3 tbsp salted peanuts, chopped

1/4 tsp ginger paste

1 tsp vegetable oil

1/4 tsp mustard seeds

a few curry leaves

1 tbsp fresh lemon juice

Mix together bell pepper, cucumber, chili, cilantro, coconut, peanuts and ginger paste.

In small sauce pan heat the oil, add mustard seeds and once they pop, toss in torn curry leaves and remove from heat. Stir in lemon juice and toss with salad.