Last week, fall swept over the city with a single large gust. The temperature dropped about 10 degrees (Fahrenheit) in one afternoon and everyone rushed home – or wished they had – to change into coats and boots for the evening.
But, unlike New York summers that don’t give spring a chance and usually arrive overnight, in New York fall flirts with summer for weeks before finally settling in sometime before Thanksgiving.
So, on this rather grey morning but with full confidence in many more beautiful Indian summer days, here is a great salad that’s crunchy and fresh but also lush with avocado. It takes five minutes to prepare and goes well with a quick lunch – grilled fish, seared steak – or any-way eggs for brunch.
2 small seedless cucumbers
1 red pepper
About 12 cherry tomatoes
A small handful flat-leaved parsley
Juice from 1/2 lemon
2 Tbsps very good olive oil
Flaky sea salt
Pinch cayenne pepper
Wash the cucumbers, cut them in half lengthways then into 1/2 inch (1 cm) slices and place in salad bowl.
Wash and cut the red pepper in half. Remove the seeds, then cut into 1 inch (2 cm) strips and again into 1/2 inch (1 cm) pieces and place into the salad bowl.
Wash and cut the tomatoes in half, add them to the bowl.
Wash the parsley, pick the leaves from the stems, and coarsely chop the leaves into the bowl.
Slice the avocado in half lengthwise; open it up and remove the stone. With a small sharp knife, cut the flesh of the avocado into 1/2 inch (1 cm) dice, stopping before the skin, then, with a large spoon, scoop out the flesh into the salad.
Dress the salad with the lemon juice, olive oil, salt, and cayenne pepper. Toss, check seasoning, adjust, and serve.