Ingredients:
Directions:
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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.
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Cut cucumbers lengthwise and place on a paper towel and blot dry.
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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.