by Anna Reeser
Lately I’ve been on a roll of making small, strange meals. I’ve also set out to prove that dill makes salads taste wonderful and distinctly like summer. I making this bizarre little lunch, I wanted something cold and crunchy to eat while sitting on the backyard couch in a patch of sun. I also wanted to use up a cucumber, a small tomato, half an avocado, and the rest of my greek yogurt, and highlight the dill and mint that are growing in the garden. And this is what happened:
Ingredients:
1/3 medium cucumber
1 small tomato, or a handful of cherry tomatoes
3 tablespoons plain greek yogurt
fresh & dried dill
fresh chopped mint
rice vinegar
olive oil
honey
salt & pepper
pistachios (almonds would work too)
1 slice whole wheat bread
1/2 avocado
Method:
1. Slice the cucumber into small triangles. Slice tomato into small pieces (or cut cherry tomatoes in half)
2. Mix thick greek yogurt with a drizzle of olive oil, splash of rice vinegar, and drizzle of honey until the consistency becomes thin enough to easily coat the cucumber and tomato pieces. Add salt, pepper, dill and mint.
3. Add cucumber and tomato to the mixture, mix. Garnish with shelled pistacio nuts.
4. Toast bread. When it turns golden, top with mashed avocado and a pinch of salt.
Yield: lunch for one