Parsley, Mint And Cucumber Salad With Preserved Lemon

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1/4 cup thinly sliced, commercially preserved lemons

1 clove garlic, minced

2 Tbs. fruity extra virgin olive oil

1/2 cup coarsely chopped fresh spearmint

2 cups lightly packed Italian parsley leaves, stems removed, washed and spun dry

1 medium-sized cucumber, peeled, seeded and cut in 1/4-inch dice

Freshly ground black pepper to taste

4 large lemons, preferably organically grown

1/2 cup coarse kosher salt

2 to 3 cups freshly squeezed lemon juice

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