Rinse the cucumbers, but do not peel them; cut off the ends. Using the tines of a fork, score the peel lengthwise. Slice into rounds, as thin as you can. Sprinkle with the tablespoon of salt and toss in a colander. Let the cucumbers stand and drain at room temperature for one hour. Rise well to remove the salt. Squeeze the cucumber slices dry in a clean tea towel. (They will be almost transparent)
Combine the remaining ingredients and fold into the cucumbers. Chill well before serving. Garnish with a sprig of dill.
From: Sundays at Moosewood Restaurant Typed by Dale/Gail Shipp