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Step 1
Preheat oven to 350°. 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.
Step 2
Toast ¼ cup almonds on a rimmed baking sheet, tossing once, until golden, about 5 minutes. Let cool, then coarsely chop. Set aside.
Step 3
Blend garlic, oil, remaining 1 tsp. vinegar, remaining ½ cup almonds, and ½ cup ice water in a blender until smooth and creamy, about 2 minutes; season generously with salt.
Step 4
Divide sauce among plates and top with cucumber salad and chopped almonds. Sprinkle with flaky sea salt.
Step 5
Do Ahead: Sauce can be made 1 day ahead. Cover and chill.