Fresh Sweet Lime and Capsicum Salad

Sweet lime, or mosambi as it is called in many Indian kitchens, is a gentle citrus. It has far less bite than a lemon or a lime, so its juice tastes almost floral next to the cool crunch of cucumber. That mildness is why this salad works so well as a side. It refreshes the palate without shouting over the main course.

The lettuce is the part people tend to rush, so give it a moment of care. Tear the leaves by hand rather than cutting them with a knife, because torn edges hold dressing in little pockets and look more inviting on the plate. Keep the cucumber and capsicum cubes roughly the same size so every forkful has a bit of everything. Sweet lime segments are delicate, so peel them over a bowl to catch the juice. You can splash that juice into the dressing too, which is a nice way to stretch the flavour without adding anything else.

The dressing is simple, and it is worth making at the last minute. Mustard powder is sharp and a little earthy, and it wakes up quickly once it meets lemon juice. If you let it sit, the bright edge fades and the salad turns flat. Toss gently, just until the leaves glisten, and serve straight away while the lettuce is still crisp.

A few things pair well alongside. A bowl of Silky Carrot and Bell Pepper Soup makes a warm, comforting lunch with this crisp salad. For something more filling, a plate of Bengali Red Lentil Curry with Vegetables and a stack of Tangy Buttermilk Chapati with Curry Leaves turns it into a full meal.

Leftovers do not keep well. The lettuce wilts and the cucumber releases water, so it is best to make only what you need. If you have extra sweet lime segments, store them separately in a sealed container in the fridge and add them to fresh greens the next day.