1/4 cup finely chopped sweet onion

2 tablespoons finely chopped fresh basil

1 (2-inch-long) fresh hot red or green chile such as serrano or Thai, minced (including some seeds)

1 tablespoon fresh lime juice

1/4 teaspoon salt

Toss together all ingredients in a bowl and let stand, covered and chilled, 10 minutes. Serve with grilled chicken or fish.  From Gourmet, July 2003

thehungryhomebody.wordpress.com

3 cups 1-inch cubes galia melon (about 1/2 melon)

2 tablespoons fresh lime juice

1 tablespoon fresh opal basil leaves or chopped fresh basil leaves

1 tablespoon chopped fresh mint leaves sugar to taste if desired

In a bowl combine all ingredients and chill.

Adapted from Gourmet, Sept. 1994.

dianasdesserts.com

1 (13- to 14-ounce) can well-stirred unsweetened coconut milk

3 tablespoons sugar

1 1/2 teaspoons fresh lime juice, or to taste

1 galia melon, chilled

Garnish: julienned lime zest

Special equipment: a melon-ball cutter

Stir together coconut milk, sugar, and lime juice in a small metal bowl until sugar is dissolved, then quick-chill in a metal bowl set in a larger bowl of ice and cold water, stirring occasionally, about 6 minutes. Halve melon and discard seeds. Scoop melon into balls with cutter. Divide melon among 8 serving dishes, then pour coconut milk over top. Serve immediately. Adapted from Gourmet, Aug. 2002.

1/4 cup rice vinegar                                       3 tablespoons maple syrup

3 tablespoons lime juice                                1/4 teaspoon red chili flakes

1 tablespoon orange juice                              1 cup chopped peanuts

1 tablespoon orange zest                               Fresh mint, for garnish

In a food processor, blend all the vinaigrette ingredients. Add the chili flakes last, adding them a little at a time to taste. Wash the carrots with a brush and grate into a large bowl. Add half the dressing, saving the rest for another use; it will keep, refrigerated, for up to 1 week. Marinate for 15 to 20 minutes before serving. Garnish with chopped peanuts and mint.

From www.carrotmuseum.co.uk.

1 tablespoon sugar

Coarse salt & ground pepper

1 carrot, cut into matchsticks

1/2 green mango, peeled and cut into matchsticks

1 tablespoon vegetable oil, plus more for grill grates

2 tablespoons lime juice

1 tablespoon minced peeled fresh ginger

3 thin chicken cutlets (about 3 ounces each)

Lettuce leaves

1/4 cup fresh cilantro leaves

In a medium bowl, stir vinegar, sugar, and 1 teaspoon salt until sugar is dissolved. Add carrot and mango; toss to combine. Let stand at room temperature, tossing occasionally, at least 30 minutes, or refrigerate up to a day. Heat grill or grill pan to high; lightly oil grates. In a shallow dish, combine lime juice, ginger, and oil; season with salt and pepper. Add chicken and let marinate for no more than 5 minutes. Grill chicken until browned and opaque throughout, 1 to 3 minutes per side; transfer to a plate to cool. Thinly slice chicken; toss with carrot mixture. Divide mixture among lettuce leaves; drizzle with juice from carrots and sprinkle with cilantro.

From www.wholeliving.com.

1 tablespoon fresh lime juice

1 teaspoon grated fresh ginger

2 tablespoons olive oil

kosher salt and black pepper

3/4 lb sugar snap peas (4 cups), strings removed

1 small red onion, thinly sliced

1 tablespoon sesame seeds, toasted

4 6-ounce pieces halibut fillet

1 lime, cut into wedges

In a large bowl, combine the lime juice, ginger, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper. Add the snap peas, onion, and sesame seeds, if desired, and toss to coat. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 3-5 minutes per side. Serve with the salad and lime wedges. From

cleananddelicious.com

5-6 cups shredded cabbage
1 cup firmly packed cilantro leaves, minced
1/4 cup lime juice
1 Tablespoon each water and honey
1/2 teaspoon cumin seeds
Salt and Pepper to taste

In a large nonmetal bowl, mix all ingredients together.

From Sunset’s Low Fat Mexican Cookbook.

2 Tbsp. lime juice

1 Tbsp. olive oil

1 clove garlic, minced

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. cayenne

1 fresh poblano chile, chopped

1 spring onion, chopped

1/4 cup cilantro leaves, chopped

1 cup strawberries, quartered

1 avocado, peeled, pitted, and chopped (optional)

In a medium bowl, whisk together lime juice, olive oil, garlic, cayenne, salt, and pepper. Toss with poblano, onion, cilantro and cumin seeds. Just before serving, gently toss in strawberries and avocado, if you like. From about.com, by Vanessa Higgins.

1 tablespoon chopped seeded jalapeño chile

2 teaspoons minced peeled fresh ginger

1 teaspoon finely grated lime peel

2 cups chopped peeled kiwi (about 1 pound)

1 cup chopped peeled seeded cantaloupe

1 cup chopped seeded cucumber

1/2 cup thinly sliced green onions

2 tablespoons chopped fresh mint

Whisk lime juice, jalapeño, ginger, and lime peel in medium bowl to blend. Add kiwi, cantaloupe, cucumber, green onions and mint; toss to coat. Season salsa to taste with salt and pepper. From Bon Appetit, March 2005.

webpages.csus.edu

4 skinless boneless chicken breast halves

5 tablespoons vegetable oil

1/4 cup fresh lime juice

1 tablespoon minced garlic

1/2 teaspoon salt

1/4 teaspoon ground pepper

8 6-inch diameter flour tortillas

1 large red onion, sliced

2 bell peppers, cut into 3/4-inch-wide strips

Using meat mallet, lightly pound chicken between sheets of waxed paper to thickness of 1/2 inch. Mix 2 T oil, lime juice, garlic, salt and pepper in large glass baking dish. Add chicken and turn to coat. Cover and refrigerate at least 30 min or up to 1 hr. Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven until warmed through, about 10 min. Turn oven off. Leave tortillas in oven. Heat 2 T oil in heavy large skillet over medium-high heat. Add onion and sauté 3 min. Add bell peppers and sauté until vegetables are tender-crisp, about 4 minutes. Season with salt and pepper. Transfer vegetables to large bowl and tent with foil to keep warm. Do not clean skillet. Heat 1 T oil in same skillet over medium-high heat. Remove chicken from marinade; discard marinade. Add chicken to skillet and sauté until cooked through, about 3 min per side. Season with salt and pepper. Cut chicken into 1-in-wide strips. Combine with vegetables. Divide vegetable and chicken mixture among plates. Serve passing tortillas, Chipotle Pico de Gallo and sour cream separately. Bon Appetit, March 1996.