Cucumber Salad

from the kitchen of a Japanese friend

4-5 cucumbers
1 tbsp salt
3 tbsp white vinegar
3 tbsp water
1/2 lemon (juiced with zest thin sliced)
a dash of pepper

Wash cucumbers; slice thin into a bowl and sprinkle with salt. Gently mix, place a small plate with a weight (like a coffee mug) on top of the plate into the refrigerator for a 2 hours.

Drain accumulated liquid, rinse to remove salt, and gently squeeze to remove as much water as possible.

Mix dressing and pour over the sliced cucumbers. Add zest and refrigerate for 30 minutes before serving.