1.   Cut thin ribbons along the length of the cucumber, alternating with same sized sections where you leave the peel on the cucumber. Repeat all the way around the circumference. Cut the cucumber in equal lengthwise halves. Cut each half in 2 to make quarters. Line up all four sections and then cut into 1 inch or 2.5 cm cubes. Place into a salad bowl. Sprinkle the salt over the cucumber pieces, toss well and set aside to rest for 10 minutes

2.   Into a small, heat resistant bowl, add the garlic, chili flakes and sesame seeds. Set aside

3.   Into a small sauce pan set over medium heat, add the avocado oil and bring to a simmer. Immediately pour the hot oil into the bowl with the garlic and spices, stir well. Add the tamari, vinegar and sweetener. Stir to combine

4.   Drain the cucumber water from the bowl with the cucumbers. Drop in the green onions and drizzle on the dressing you just made. Toss very well. Garnish with a sprinkle of sesame seeds. Serve immediately or refrigerate and serve chilled. Enjoy!