cucumber breakfast salad

SERVES 2 AS BREAKFAST This recipe is for Thomas Joseph, director of all things food at Martha Stewart, friend, cucumber freak, Virgo, and one of the most talented men I know. We have made so many salads together, and so many strange snacks—some great, like this one, others too foul to mention (lettuce and tomato sauce should never be mixed). He has taught me many important lessons throughout the years, but perhaps “Don’t be stingy” is one of the best. Use plenty of seeds on this—they give great flavor and crunch—and use your best olive oil, as it makes a big difference. It’s also great served with a slice of sourdough or pita.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

COOK: Heat a small sauté pan over medium heat. Add 1 tablespoon coriander seeds and 1 teaspoon cumin seeds and toast, swirling the pan around a bit, until fragrant and golden, about 4 minutes. Transfer the seeds to a mortar and pestle (or to a cutting board to whack with something heavy or chop with a serrated knife) and crush the seeds a bit.

Step 2

ASSEMBLE AND SERVE: Divide ½ cup (120 ml) yogurt between two bowls and swirl nicely with the back of the spoon to create a swoop. Slice 2 Persian cucumbers into ¼-inch (6 mm) rounds and scatter them on top of the yogurt. Halve and pit 1 avocado, and scoop it out of its skin, and thinly slice, arranging half an avocado in each bowl. Peel and halve 2 cooked eggs and snuggle them into the bowls. Drizzle with a generous amount of your luxe olive oil and sprinkle with flaky salt, 1 handful cilantro, and cilantro blossoms, if you have them, and serve with a few lemon wedges on the side.