Everyone has a go-to dressing—a put-this-on-any-assemblage-of-vegetables-and-it-will-taste-good secret weapon. This is my family’s. It’s essentially just lime juice supported by a few other balancing components—refreshing and light, with a sweet-salty edge. It’s also similar to the base dressing for my mom’s Kachumber, our most standard Indian salad, and it’s perfect atop any kind of chopped salad. People are always surprised that there is no fat, like oil or mayo, in the dressing, but trust me: This is flavorful and robust enough on its own—like the tangy, tasty juice that pools on the bottom of a bowl of ceviche.
Makes ¼ cup (can be easily multiplied)
1 Combine all the ingredients in a small bowl and mix well. This dressing keeps, refrigerated in an airtight container, for just about a day, so best to finish it off quickly.