Snapshot of a light, but fragrant, summer dish: Avocado and Cucumber Salad. The recipe is easy-peasy:
- Use one avocado per seedless cucumber. Cut both into 1-inch cubes.
- Mince a few cloves of garlic to add spice; add fresh juice from a lime for zest.
- Salt, pepper, voila!
I love this because it tastes better overnight, and the acid in the lime juice prevents the avocado from browning. (Yech, hate it when that happens!) Sidenote: I never really knew what it meant to grow/eat seasonally, until I moved to New England for college. Now that colored leaves and gusts of wind are the norm, it seems inappropriate to eat the above dish. Time for squash, methinks.
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