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Yield
Serves : MAKES ABOUT 4 CUPS
© Jonelle Weaver

How to Make It

Step

In a bowl, toss the cucumbers with the chile and 1/4 teaspoon of salt and let stand for 15 minutes. Stir in the chive flowers, nasturtiums, basil, spearmint, lemon juice, olive oil and lemon zest. Season with salt and serve.

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