Now, I might not eat it (avo-toast) any other way, and I think you'll be with me on this. The way the macerated cucumber and slivers of onion turn into beautiful, flexible, translucent ribbons of punchy attitude is only secondary to the kitchen witchery that is pairing an acid with a fat—BANGing flavor that your mouth will love, and you might not be able to stop. But why stop? Eat until your heart's content.
Notes:
MACERATED CUCUMBER AVOCADO TOAST
Ingredients: 2 slices bread, 1 avocado, 1 tsp lemon or lime juice, 2 cups thinly sliced cucumbers, 1/4 cup thinly sliced onion, 1/3 cup water, 1/3 cup apple cider vinegar, 4 tbsp. sugar, 1 tbsp. sea salt, 1 tsp pepper, 1 tbsp. chopped parsley, crumbled goat cheese, and chili flakes.
Serves 1.
1. Make the macerated cucumbers: Add the thinly sliced cucumbers and onion to a bowl. Add the water, apple cider vinegar, sugar, salt, pepper, and parsley. Stir to combine. Refrigerate for at least 30 minutes or up to a day.
2. Cut the avocado and scoop the flesh into a small bowl, removing the stone. Roughly mash it with a fork and lemon juice (salt and pepper to taste if you like).
3. Toast two slices of bread. Split the avocado mash between two slices. Top with 1/4 cup or so of the macerated cucumbers, removing them from their brine with a fork or slotted spoon. (Store the remainder in the fridge covered for up to 4 days.) Top the toast with crumbled goat cheese and chili flakes to your taste.
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