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Cucumber & Avocado Salad with Tequila Poppy Seed Vinaigrette

This beautiful and refreshing salad is a delicious addition to any meal. Make as a side dish and wow your guests with the Cyprus Black Sea Salt as a finishing salt on this dish.

Cucumber & Avocado Salad with Tequila Poppy Seed Vinaigrette

Main ingredient


Cook time

15 minutes

Serving size



  • 2 Tbsp Barrel Aged White Balsamic Vinegar
  • 1 Tbsp Tequila
  • Juice of 1/2 Lime
  • 1/4 cup Frantoia Italian Extra Virgin Olive Oil
  • 1/4 cup Sicilian Lemon Olive Oil or Tahitian Lime Olive Oil
  • 2 English Cucumbers
  • 1 Avocado, peeled, pitted & sliced lengthwise
  • Cyprus Black Sea Salt
  • Fresh Basil Leaves, Chiffonade

Recipe Preparation

  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.
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