A cucumber from the garden needed to be eaten this evening, so I decided to finally try this salad that I saw in the NY Times a while ago.  This recipe was adapted from one by Mark Bittman, who is not known for his Japanese cooking,  so I am not claiming this is authentic Japanese food, but it is really tasty and easy to put together.  It has a nice combination of vinegar plus creaminess from the avocado and crunch of the cucumber.

Slice one medium sized cucumber into rounds, then slice the rounds in half.  Cube a ripe avocado. Mix the cucumber and avocado with about 1/8 cup mirin, 1/8 cup rice wine vinegar, 2 tablespoons soy sauce and a dash of sesame oil.  The measurements will really depend on how large your cucumber and avocado mixture is, you probably want to add small amounts and taste your way through the seasoning.  Top with dried seaweed and sesame seeds and enjoy!