Ingredients

• 5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.)
• Kosher salt
• 1 (3x1") strip lemon zest, very thinly sliced
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. extra-virgin olive oil
• 1/4 tsp. celery salt, plus more for serving

Instructions

1. Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2" pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.
2. Meanwhile, whisk lemon zest, lemon juice, oil, and 1/4 tsp. celery salt in a medium bowl to combine; season dressing with salt.
3. Drain cucumbers, discarding any liquid they have released. Add to bowl with dressing and toss several times to coat. Sprinkle with more celery salt.