Followed this recipe loosely using my new spiralizer without the lemon zest of course and using avocado oil instead of olive. It was weird but I liked it. Then I added shrimp and some dill mustard the next day, left it overnight and took it to work for lunch. I was surprised by how well that worked out. The shrimp soaked up a lot of the flavors to make the whole thing milder. It was a little overpowering when it was just the cucumber. A day later I used the leftover sauce with the mustard as a dip for some calamari and I was really surprised at how well it worked.