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Sesame Cucumber and Avocado Salad (a New York Times recipe) — I halved the recipe so these are the measurements I used
Ingredients (yields 2 servings):
Sesame dressing
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• ½ tbsp toasted sesame seeds
• ½ tbsp granulated sugar
• ¾ tsp soy sauce
• ¼ tsp red pepper flakes
• ½ tbsp water
Salad
• 1 ripe avocado
• ½ pound small cucumbers
• 1 green scallion
• Kosher salt and black pepper to taste
• Toasted sesame seeds for topping
Preparation:
🥣 Step 1: Make the dressing by pouring all dressing ingredients into a bowl and whisking until emulsified. Taste and adjust seasonings. Dressing should taste acidic, a little sweet and salty.
🥑 Step 2: When you’re ready to eat, prepare the salad by cubing avocado and thinly slicing scallion and cucumbers. Add the cucumber slices and scallion, and toss everything together.
🥗 Step 3: Add the dressing to the salad mix, then toss gently. Season with salt and pepper, and top with more sesame seeds. Serve immediately.
Review:
I was pleasantly surprised by how much I loved this recipe! I could honestly make a huge bowl of this and eat it throughout the day. In fact, I plan on doing exactly that and keeping it in the fridge for a few days so that I have a snack readily available throughout the week.
I did make one small mistake when I made it: I added the dressing after combining the avocado, cucumbers, and scallion, and THEN I tossed everything together (the original recipe said avocado + dressing, then add cucumbers + scallion), but I don’t think it would make much of a difference either way. Apart from that, I would add slightly less cucumber next time, but that’s just personal preference.
As stated above, I halved the recipe and it was the perfect amount for my husband and me. This is an extremely light and refreshing side dish or snack, and I’d highly recommend it.
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