Ingredients

• 5 mini seedless or Persian cucumbers (about 12 oz.)
• Kosher salt
• 3 tsp. sherry vinegar or red wine vinegar, divided
• 3/4 cup blanched almonds, divided
• 1 garlic clove, finely grated
• 1/2 cup extra-virgin olive oil
• Flaky sea salt

Instructions

1. Preheat oven to 350°F. Cut cucumbers about 1" thick on a steep diagonal and place in a medium bowl. Add a large pinch of kosher salt and 2 tsp. vinegar and toss to combine; let marinate 10 minutes. Pour off any liquid that is released.
2. Toast 1/4 cup almonds on a rimmed baking sheet, tossing once, until golden, about 5 minutes. Let cool, then coarsely chop. Set aside.
3. Blend garlic, oil, remaining 1 tsp. vinegar, remaining ½ cup almonds, and 1/2 cup ice water in a blender until smooth and creamy, about 2 minutes; season generously with salt.
4. Divide sauce among plates and top with cucumber salad and chopped almonds. Sprinkle with flaky sea salt.
5. Sauce can be made 1 day ahead. Cover and chill.