Cucumber & Avocado Salad with Tequila Poppy Seed Vinaigrette

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 Extra Virgin Olive Oil

• 1/4 C Sicilian Lemon EVOO or Key Lime EVOO

• 2 English Cucumbers

• 1 Avocado, sliced

• Lime Fresco Sea Salt or Mojo Citrus Seasoning 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 Cyprus Black Sea Salt and basil chiffonade.

RECIPE NOTE If you do not want to use the Tequila in this recipe, simply swap out for lime juice.