I bought several avocados for another recipe, since I was going to make dinner for Ian and he eats a lot. But he didn’t end up coming over and I found myself with a bunch of avocado I needed to use up. The cucumbers in my garden have been very prolific this year, so I thought I’d try this New York times salad recipe.
Alas, I really messed this up. So I can’t report on how the salad should be. My score is for my terrible version. But I can report on my mistakes so that you don’t repeat them. I put the lemon juice in first and then added the salt. Then I left the salted lemony cucumbers to sit for hours instead of minutes. The result was somewhat slimy salty cucumbers. If you make this be sure not to leave the cucumbers for more than the maximum 15 minutes allotted and wait to add the lemon juice! I’ve been forcing myself to eat this but it hasn’t been good. I don’t know if I’ll be able to bring myself to try making it again.
I ate this with Asian marinated tofu from Veganomicon. The two really didn’t go together. Again, just not a win all around.