^[1]Here’s a phytochemically fab salad that uses the technique of “cooking” food in citrus. It’s super refreshing for the start of summer and keeps for several days in the fridge.

Serves: 4 to 6

• ½  red onion, chopped fine
• 1 red pepper, chopped fine
• 1 jalapeño, chopped fine
• 3 ripe plum tomatoes or half a pint of grape tomatoes, sliced, peeled and chopped
• ¼ cup fresh lime juice
• ¼ cup fresh lemon juice
• ¼ cup fresh orange juice
• 2 tablespoons Dijon mustard
• 1 bunch of cilantro, chopped fine, plus more for garnish, if desired
• 1 bunch Italian parsley, chopped fine
• 16 ounces assorted fresh mushrooms, portobello, cremini, oyster, etc. sliced
• Sea salt and pepper to taste

Place chopped onion, red pepper and jalapeño in a large bowl. Add chopped tomatoes, juices from limes, lemons and oranges.  Stir together well, season to taste. Add cilantro, parsley and mushrooms.

Cover tightly and refrigerate for at least 4 hours or overnight, as time, jalapeno and citrus work their magic. Stir and taste again. Garnish with extra cilantro if desired.

Ellen Kanner writes the Meatless Monday column ^[2] for The Huffingon Post, is the Edgy Veggie ^[3], a syndicated columnist, and Dinner Guest blogger on Culinate ^[4]. She is also a contributor to Bon Appetit, Relish, Eating Well, Vegetarian Times, More, the Miami Herald and regional publications across the country including Pebble Beach and Palm Beach Illustrated.