Here is the recipe I use for the lemon curry vegetable salad, as referenced by Serdic. You can put this on any mixture of fresh vegetables you like -- I generally go for a mix of colours ... a green, a red, an orange ... and textures, but also what's in season and what looks good at the market. If you're using harder vegetables like carrots or asparagus cook them for a few minutes in boiling water first, just to soften them up a little bit. I usually double the recipe and cut up a big ass bunch of veggies, as this keeps nicely for a few days and is actually sometimes even better on the second day when the flavours have had a chance to mingle. This is a huge hit at parties and potlucks and I always have at least three people ask for the recipe any time I bring it.
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon dijon mustard
1 teaspoon sugar
1/4 teaspoon cumin (I substitute curry powder)
1/4 teaspoon salt
1 clove garlic, minced
Whisk it all together and pour it over the vegetables; toss well. Enjoy.