1small sweet pepperred, yellow or orange, finely diced
3scallions including an inch of the greens thinly sliced
2tablespoonschopped dill
1tablespoonchopped lovage or cilantro
1 ½tablespoonsrice wine vinegar
Sea salt and freshly ground white pepper
Instructions
Score the cucumbers with the tines of a fork or a citrus zester. Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces.
Toss with the remaining ingredients.
Taste for salt and adjust the level of acidity if needed. Let stand for 30 minutes if time allows.
Recipe Notes
Use within a day or two.
Calories 11, Total Fat 1 g, Sat. Fat 0 g, Sodium 75 mg, Tot. Carb. 0 g, Protein 0 g, Sugar 0 g