Our garden has given us wonderful cucumbers this year, which is what led me to this delicious recipe adapted from Vegan Fire & Spice by Robin Robertson. There's not too much heat in this recipe, but there is a lot of flavor.
1 medium cucumber, peeled, halved and seeded
1 scallion, chopped
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon salt
1/8 teaspoon cayenne
pinch of evaporated cane juice sugar
3 tablespoons rice vinegar
1 ripe avocado
Slice the cucumber pieces and place in a bowl. Cut the avocado in half, discarding the skin and seed. Chop roughly and place in bowl with cucumber. Add the remaining ingredients and toss lightly.