Aunt Poppe’s Summer Salad

Remove seeds from peppers, apples and cucumbers and cut into cubes of about 1 cm. Mix in a baking bowl with curd cheese, juice of one lemon and dill. Season with salt and pepper and let stand for 15 minutes. Clean, rinse and spin dry the chopped lettuce.

Arrange on a platter and bring to the table with the curd-vegetable mixture.

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