Triple S Salad

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I call this Spicy Summer Salad or Spicy Spartan Summer Salad because it is very simple and all the ingredients are either green or white.

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Here’s the quick version:
2 Granny Smith Apples - peeled and cut into matchstick sized pieces
1/2 Small to medium sized White Onion - sliced thinly length-wise
2 Jalapeños - rinsed, seeds removed, sliced thinly length-wise
Juice of 1 Lime - (or half a lime, if they are large)
1/2 teaspoon Iodized Salt (Or a little more/little less, depending on your taste)
Mix all ingredients in a largish bowl, making sure to add the lime juice with the apples so they don't turn brown prematurely.
Here's the longer version which is just the short version with commentary:
All ingredients and directions as above, you can sub a little vinegar if you don't have lime. Or you can sub lemon juice. It won't taste as good, in my opinion, but it'll still be edible and not bad. Same with the other ingredients, but you really should stick with Granny Smith Apples because they just work with the other ingredients better. Yellow or red onions, again, will work, just not as good if you ask me. You can use Kosher salt, or sea salt or whatever salt you prefer, but the iodized salt works better for a salad like this. Because chemistry, or something. Seriously, it tastes better.
If you don't like spicy stuff, you could try using bell peppers, but maybe only like a half of one unless they are really small, and make sure to cut them thin.
This salad was introduced to me by a coworker at a grocery store I worked at a long time ago. Someone told her that I wasn't a salad person and when she found out, she made me try this.
I very quickly became a salad person. It's spicy, it's sweet, it's tart, it's a little salty, and it is very, very good for you, just like Maria, the lady who showed it to me.
I think her name was Maria. I hope it was. I know she was Hispanic because she spoke Spanish and she told me some people use jícama instead of the Granny Smith Apples but it doesn't taste as good and you have to add a little sugar if you do it that way. Also, jícama is a root vegetable and she said you don't want to mix root vegetables with fruits or seed vegetables with peppers are.
I believe she also used cilantro, which I like, but a lot of people don't, so I just didn't include it. Tastes good either way, unless you don't like cilantro.
Thank you Maria!!!
If you wind up making this delicious summer treat, please say a quick thank you to the kind lady who showed me this recipe. I'm pretty sure her name is Maria, but even if it's not, it would be nice to say thank you anyway.
Okay, I'm going to try and add some crude pictures at the end here, so you can see how the salad components are supposed to look.

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That's too green for a jalapeño, but you get the idea. You don't have to cut them length-wise, they're just easier to fork up that way and it looks nice when it is all mixed together, kind of like the picture below, but nicer, and in a bowl, and the jalapeños are not bright green, but darkish green.
Also, that's another reason to use a little cilantro and maybe a even a little tiny bit of pepper which you don't need because it already has jalapeño, but the added bit of color makes it look nice if you have company or want to impress a [insert gender here].

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I just ate this and then came to make this post but now I might go make more spicy salad.
Enjoy.
Actually, looking at this, the jalapeños should be way smaller, like slivers.
Oh well.