They’re as welcome piled on, yes, toast as they are on the side of a plate of tacos or grilled fish. One is rich, the other is snappy, and they play off each other perfectly, like carrots and hummus, artichokes and lemon or radishes and butter. There’s been so much chatter in recent years about the glories of avocado toast (I, too, am a convert but I’m also just as happy to let Café Gitane make it for me) but so much less about what an flawless combination avocados and cucumbers are.
Fortunately, Julia Turshen is not only a talented food writer and recipe creator (nbd, just co-authored Gwenyth Paltrow’s cookbooks, Buvette’s, and has her own coming out next year), but a friendly human being who explained to me that she made the dressing with a mixture of mayo, lime juice and sriracha and I was pretty much in the kitchen before she’d finished typing. I first spied it on the side of a plate on Instagram and my reaction was immediate and three-fold: why isn’t this in my life, give it to me, and I want it now now now. You know, as if what anyone has ever asked for in their life is more complicated recipes and fewer 5-minute salads worth obsessing over. I’m clearly addicted to it, but every time I went to take a few photos and write it out in recipe format, I convinced myself it was too simple to make a big deal of. Two, I’ve probably made it 29 times since then and never shared it with you, which is a huge shame. It’s been 29 weeks since I first made this avocado and cucumber salad, which means two things: it predates this news, meaning that all of my theories about this kid making me crave avocado, grapefruit, and chocolate are perhaps completely bogus, elaborate projections on my part.
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