Cucumber & Avocado Salad with Tequila-Poppyseed Vinaigrette
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.
Not only did we sip delicious sangria, but we also enjoyed a California Avocado BBQ party. Oh, and it was also my neighborhood’s block party that night.
So yeah, there was all kinds of partying going on! Hey, Michigan has such brutal winters that you have to live it up while you can.
It was a perfect August evening, so we certainly did live it up.
You really can’t go wrong having a party to celebrate the beauty that is a case of California Avocados.
The thing I love most about them is that every single one is perfect when you cut into it. You just know that you’ll be getting a flavorful fruit with a creamy texture when you choose a California Avocado.
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.
Of course, you can’t have an avocado BBQ party without guacamole, so there was a little bit of that too.
I don’t ever use a recipe or measure anything when I make guac, but mine involves cumin, diced tomato, minced jalapeño and red onion, lots of cilantro and LOTS LOTS LOTS of lime juice.
The tangier the guacamole the better, especially with nice salty chips and cold beer.
Although I forgot to take a photo (too busy having fun!), I also grilled avocados for the first time. I’d seen recipes for grilled avocados, but had never tried it myself before.
However, with a case of avocados and a brand new Weber gas grill, there was simply no reason not to give it a try. We cut the avocados in half and placed them flesh-side down on the grill.
They got a little charred and warmed, while still remaining deliciously creamy.
Finished with a squeeze of fresh lemon juice and a pinch of sea salt, these might be one of my new favorite treats.
I also wanted to highlight a few of the California Avocados in 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 crab stuffed salmon 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.
For the Tequila-Poppyseed Vinaigrette:
For the Cucumber & Avocado Salad:
Disclaimer: California Avocados provided me with a grill, party supplies, and a case of avocados to throw this backyard BBQ party. I was not otherwise compensated for writing this post, and all opinions are 100% my own.