Cucumber & Avocado Salad

When a party goes on for 10 hours, you can technically throw two parties in that time span. That’s just what I did for my annual sangria party earlier this month.

It was a perfect August evening, so we certainly did live it up.

My friend Jamie helped with the taco salad wonton cups. These were one of the big hits of the party. Instead of sour cream, we used some big chunks of avocado to lend creaminess to the spicy salad cups.

These babies instantly sky-rocketed to the top of my list of my favorite party appetizers. Heck, I almost want to make a big plate of them now, just to celebrate Thursday.

I also wanted to make a fresh summer salad. I made ribbons of English cucumber on my spiralizer, then patted them dry with paper towel.

I topped them with some thick slices of luscious avocado and a few basil leaves. I whisked up a quick vinaigrette with tequila (which I had on hand to make a lemon margarita), honey, lime juice, poppyseeds and olive oil, and drizzled that over the salad.

Call me crazy, but I think there’s something oddly beautiful about a monochromatic plate of food, especially when it’s green. It’s also beautiful alongside an entree like salmon stuffed with crab or grilled sockeye salmon.

Don’t have a spiralizer? No problem, you can definitely still make this cucumber and avocado salad! Just thinly slice the cucumber, or use your vegetable peeler to make ribbons.