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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.

Serve With

Grilled fish, chicken or thick slices of peasant bread.

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