Cucumber “Bang” Salad

Ingredients4–5 mini cucumbers, sliced2 cloves garlic, minced1 tablespoon vinegar or lemon juice1 teaspoon soy sauce or coconut aminos1/2 teaspoon chili flakes1/2 teaspoon dried dill or a little fresh dillSalt, to tasteBlack pepper, to tasteOptional1 teaspoon sesame seedsA splash of pickle juiceChopped green onionInstructionsWash and slice the cucumbers into rounds.Put them in a bowl or container.Add garlic, vinegar or lemon juice, soy sauce, chili flakes, dill, salt, and black pepper.Toss well until everything is coated.Cover and chill for 15–30 minutes for more flavor.Shake or stir again before serving.Easy creamy versionAdd:1–2 tablespoons plain Greek yogurtThis makes it creamy while still keeping it light.TipsSmashing the cucumbers slightly before slicing gives more flavor.Add more chili if you want it spicy.Best served cold.Seafood salad recipe