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3 cucumbers, peeled and deseeded
1/4 cup preserved lemon juice
2 shallots, roughly chopped
2 cloves garlic


1. Place garlic, shallots and lemon juice in the blender and pulse together

2. Slowly add cucumber to the blender one handful at a time until it is all incorporate

3. Pour into airtight container and refrigerate for at least 24 hours before serving to develop flavor

4. Serve with pan seared halibut and tomato and cucumber quinoa

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Sauce- Lemon and cucumber summer sauce
Chef Benjamin Moore, Parallel 33

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