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Wash and dry all produce.
Halve, peel, and thinly slice onion. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Core, deseed, and thinly slice bell pepper. Trim and discard root end from lettuce; chop leaves into bite-size pieces until you have 4 cups (8 cups for 4). Finely dice tomato.
In a small microwave-safe bowl, combine ¼ of the onion, juice from half the lime, ½ tsp sugar, 1 TBSP water, and salt. (For 4 servings, use 1 tsp sugar and 2 TBSP water.) Stir until sugar and salt are mostly dissolved. Microwave for 30 seconds. Set aside to pickle, stirring occasionally, until ready to serve.