This recipe can be made as part of the Easy Summer Cooking — An Ayurvedic Mexican Lunch or by itself.
- 1 cup of cucumber, chopped into 1-inch pieces
- ¼ cup of chopped cilantro
- 2 tablespoons of finely-sliced red bell pepper
- 2 teaspoons of extra virgin olive oil
- ¼ teaspoon of salt
- ½ teaspoon of dry-roasted cumin seeds
- Peel cucumber. Dry roast cumin seeds. Assemble all ingredients, mix well and let sit for 10 minutes so flavors will meld.
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