An epic sky and long surf fall into one continuous blue curtain. Beneath a sun dried coat of sand, salt, and ice cold waves, we lie in silence. Book pages turn in the wind. I daydream: a sentence or two lifts letter by letter off the page and floats skyward as if trailing the Goodyear blimp. Really, I can’t think of any other place I’d rather be.
A light cucumber salad for a long awaited beach picnic. Enjoy.
Cucumber Avocado Salad
adapted from Mark Bittman’s 101 Simple Salads for the Season
Yield 4-6 servings
2 pounds cucumber (peeled, seeded, and chopped)
1 medium carrot (shredded)
1 avocado (chopped)
1 tablespoon sesame seeds
2 tablespoons mirin
2 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
In a bowl, combine the cucumber, carrot, and avocado. In a separate bowl, whisk the mirin, rice vinegar, soy sauce, and sesame oil together for the dressing. When ready to serve, pour the dressing over the cucumber salad and top with sesame seeds. Gently toss the salad and serve.