Make this as a side dish and wow your guests with the Cyprus Black Sea Salt as a finishing salt on this dish.
2 TBSP Barrel Aged White Balsamic Vinegar
1 TBSP Tequila
1 tsp Poppy Seeds
Juice of 1/2 Lime
1/4 cup Frantoia EVOO
1/4 cup Sicilian Lemon EVOO or Tahitian Lime EVOO
2 English Cucumbers
1 Avocado, peeled, pitted & sliced lengthwise
Cyprus Black Sea Salt
Fresh Basil Leaves, Chiffonade
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.