Use a julienne peeler to cut an English cucumber into noodles, avoiding (and then discarding) the seed core. Transfer them to a strainer placed in the sink, and sprinkle some salt over. Leave for 30 minutes. 

Meanwhile, make the dressing by adding the lemon zest, juice, olive oil, salt, and black pepper to a dressing shaker. Screw on the lid and shake well to combine.

Transfer the drained cucumber to a bowl, and pour the dressing over. Add some chopped fresh dill.

Mix well, drain any excess liquid, and taste for seasoning, adding more salt, pepper, and/or dill as required.