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In a small bowl, whisk together the 3 tablespoons rice wine vinegar, 2 tablespoons olive oil, 1 teaspoon chile pepper, and 1 tablespoon lavender, if you're using it. Season with salt and pepper to taste.
In a separate medium bowl, combine the 1 pound lemon cucumbers, 1 medium onion, and 1/2 bell pepper.
Let the salad stand for 10 minutes; this gives the flavors a chance to meld and the vegetables to soften slightly.
Arrange the 1 leaf lettuce leaves on individual serving plates, then spoon a generous amount of the dressed salad over them.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
