6 Persian cucumbers, washed, cut into 4 long wedges
1/4 cup pickled ginger, minced
1 Tbsp salt
fresh lime juice
1Toss cut cucumbers and salt in a large bowl to coat well. Place cucumbers in a colander to let excess water drain for about 30 minutes. Rinse out the original bowl and add the salted cucumbers, ginger, and lime juice. Toss to combine well.
2Artfully arrange pieces on your favorite platter, drizzle with Trefethen olive oil, and enjoy!