Author Notes
I tried to keep it fresh and simple. I grow my own herbs so it was a natural! I used what I had on hand, but you can use the herbs you like. Also, remember some herbs like rosemary have strong flavors, so a little goes a long way. I chopped all my herbs together instead of chopping them, then mixing them. Also,I used two different kinds of cucumbers for appearance and taste. —Laura Kay Bilanovic
Ingredients
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2
medium cucumbers, peeled and sliced thin
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2
mini gourmet cucumbers, skin on,sliced thin
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4
large apple mint leaves
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4
large sorrel leaves
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1 sprig
pasley
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1
small sprig rosemary, leaves removed from stem
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1
tender base of lemon grass
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2 sprigs
lavender
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6
fresh steva leaves
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6 leaves
chives
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4 leaves
sweet basil
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1 sprig
Thai basil
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1 sprig
Vietnamese basil
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4 leaves
holy basil
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1
lime (the juice)
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8 oz.
raspberries
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Eadible flowers, such as Australian violets, lavender, calindula,etc., for garnish
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1 pinch
Kosher or sea salt
Directions
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peel and slice cucumbers
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rinse and slice mini gourmet cucumbers
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salt cucumber mixture with a "pinch" of Kosher or sea salt. Salt may be omitted
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squeeze the juice of 1 lime onto cucumbers
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rinse herbs and chop them together
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add herbs to cucumbers
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add raspberries to cucumbers and herbs
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garnish with flowers (optional)
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