Cucumber & Avocado Salad with Tequila-Poppyseed Vinaigrette
Recipe GLPR832573bafea7f5
A refreshing and elegant salad featuring spiralized or thinly sliced cucumbers topped with creamy avocado slices and fresh basil. The dish is dressed with a unique tequila-infused vinaigrette brightened by lime juice, honey, and delicate poppyseeds. Light, gluten-free, and dairy-free, this salad makes an impressive appetizer or side dish.
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Ingredients
2 California avocados, peeled, pitted, and sliced
2 English cucumbers
1/4 cup extra virgin olive oil
1/3 cup fresh basil leaves
2 tablespoons honey
1 Juice of 1 lime
1 teaspoon poppyseeds
2 tablespoons tequila
Directions
Prepare the tequila-poppyseed vinaigrette by combining the lime juice, honey, tequila, and poppyseeds in a small bowl. Whisk together, then slowly drizzle in the olive oil while whisking constantly until fully emulsified.
Cut the English cucumbers in half crosswise. Using a spiralizer with Blade A, create cucumber noodles. If a spiralizer is not available, thinly slice the cucumbers with a knife or use a vegetable peeler to create thin ribbons.
Pat the cucumber noodles or slices dry with a clean paper towel or kitchen towel to remove excess moisture.
Divide the dried cucumbers evenly among 4 serving plates. Arrange the avocado slices on top of each portion and scatter the fresh basil leaves over the salads.
Drizzle the tequila-poppyseed vinaigrette evenly over each salad and serve immediately.
