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Ingredients
  • 6 Persian cucumbers, trimmed
  • 1 5 oz container arugula, finely chopped
  • 1 cup Castelvetrano olives, finely chopped
  • ⅓ cup chopped fresh parsley
  • ¼ cup chopped fresh cilantro
  • subheading: For the dressing:
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 1 garlic clove, grated with a microplane
  • 1 teaspoon fine sea salt
  • ¼ teaspoon cracked black pepper
  • 2 tablespoons white vinegar
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