Prep 25 mins
Cook 0 mins
A wonderful Mexican recipe from Food and Wine, May 2008 edition. Light, healthy and vegetarian too.
- 1⁄4 cup fresh lime juice
- 1 tablespoon fresh lemon juice
- 2 tablespoons tequila
- 3 tablespoons extra virgin olive oil
- 1 teaspoon white wine vinegar
- salt and pepper
- 2 cups papayas, peeled seeded and cut into 1-by-1/2-inch batons
- 2 cups seedless watermelon, cut into 1-by-1/2-inch batons
- 2 cups jicama, peeled and cut into 1-by-1/2-inch batons
- 5 ounces spring mix greens
- 1 avocado, cut into 1/2-inch cubes
- In a large bowl, whisk the lime juice and vinegar with the tequila. Whisk in the olive oil and season the vinaigrette with salt and pepper.
- Add the papaya, watermelon, jicama and greens and toss well.
- Add the avocado and toss gently.
- Season with salt and pepper and serve right away.
What a fantastic surprise! We made this for our dinner party. We omitted the greens. We large-diced everything except for the watermelon, which we used the melon-baller. I kept the fruits and vinaigrette separate until serving. No one would have identified the tequila. Thanks for posting!
Really good salad that's a little different than the norm! We very much liked the blend of flavors, but felt that it needed something just a little more -- something, to be perfect. When we try this again I think we'll try it with a pinch of Splenda in the dressing and probably a little more lime juice, just to see if that perks up the flavor slightly. We really liked the Tequila, pepper, and salt in it, though we didn't really expect to. To serve it, we put it back in the watermelon shell, which worked very well (though we had tons of salad left over in a regular bowl), and we used a melon baller instead of cutting the melon into batons -- just easier, since we wanted to preserve the watermelon "bowl." All in all, very pretty, very tasty, and we will try it again!