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  • ½ small red cabbage, shredded in small pieces
  • 3 small ripe tomatoes, diced
  • 1 whole yellow bell pepper, seeded and diced
  • 1 pound persian cucumbers, diced small with skin on
  • 4 ounces small white button mushrooms, sliced
  • ¾ cup Kalamata olives, pitted
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon sea salt, or more to taste
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