Cucumber & Avocado Salad with Tequila Poppy Seed Vinaigrette
Bright, crisp, and refreshingly unique, this Cucumber & Avocado Salad with Tequila-Poppy Seed Vinaigrette is a light yet elegant dish perfect for summer entertaining. Sliced English cucumbers and creamy avocado are paired with a zesty dressing made with tequila, lime, and barrel-aged white balsamic. Finished with fresh basil and sea salt, it’s a vibrant side or starter that’s as beautiful as it is delicious.
Prep Time: 15 minutes - Cook Time: 0 minutes - Total Time: 15 minutes
Yield: Serves 4 - 6 servings
Ingredients
- 2 Tbsp Barrel Aged White Balsamic Vinegar
- 1 Tbsp Tequila
- 1 tsp Poppy Seeds
- Juice of 1/2 Lime
- 1/4 cup Frantoia Italian Olive Oil
- 1/4 cup Sicilian Lemon Olive Oil
- 2 English Cucumbers
- 1 Avocado, peeled, pitted & sliced lengthwise
- Himalayan Pink Sea Salt
- Fresh Basil Leaves, Chiffonade
Directions
1. In a small bowl, whisk together White Barrel Aged Balsamic Vinegar, tequila, poppy seeds, lime juice. While whisking, slowly drizzle in oil until all oil is incorporated.
2. Cut cucumbers lengthwise and place on a paper towel and blot dry.
3. Divide cucumbers between serving dishes and top with avocados. Serve with tequila-poppy seed vinaigrette. Garnish generously with sea salt and basil chiffonade.