Mexican Watermelon Papaya Salad With Tequila Vinaigrette Recipes

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MEXICAN WATERMELON & PAPAYA SALAD WITH TEQUILA VINAIGRETTE



Mexican Watermelon & Papaya Salad With Tequila Vinaigrette image

A wonderful Mexican recipe from Food and Wine, May 2008 edition. Light, healthy and vegetarian too.

Provided by januarybride

Categories     Fruit

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 166.5, Fat 11.8, SaturatedFat 1.7, Sodium 6.4, Carbohydrate 16.2, Fiber 5.5, Sugar 7.2, Protein 1.6

MEXICAN CHOPPED SALAD WITH BEETS & WALNUTS



Mexican Chopped Salad With Beets & Walnuts image

Wonderful recipe adapted from Food & Wine, May 2008 edition. Original recipe called for making a dressing with 2 cups of walnut halves and a ton of oil and it was WAY too heavy and had WAY too many calories. I lighted it up and now we think it's perfect!!! This is a great make ahead salad and is perfect for the Christmas holiday (being red and green)!

Provided by januarybride

Categories     Mexican

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup walnut halves
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice
1/8 teaspoon seasoning salt
fresh ground black pepper
3 medium sized peeled cooked beets, sliced (you can cheat and use canned beets if you must)
1 fuji apple, cubes
1 avocado, cubed
1 fennel bulb, cored and thinly sliced
1/2 cup manchego cheese, thinly shaved
1 cup tortilla chips

Steps:

  • Whisk together the oil and lime juice and season with salt and pepper.
  • Layer beets on the bottom of the plate, then top with apple, avocado, fennel, Manchego and walnuts.
  • Spoon dressing over the top.
  • Garnish with a lime wedge and some chips if you like.

Nutrition Facts : Calories 335.3, Fat 30.6, SaturatedFat 3.8, Sodium 35.1, Carbohydrate 16.6, Fiber 7, Sugar 4.6, Protein 4.1

MEXICAN-STYLE FRUIT SALAD



Mexican-Style Fruit Salad image

Katie loved visiting the various Mexican-American fruit stands during her time in Los Angeles. The vendors would sprinkle fruit cups with fresh lime juice and the popular chile-lime salt Tajin. Inspired by those stops, she created this larger format fruit salad that has a hint of spice. The result is a refreshing and irresistible snack.

Provided by Katie Lee Biegel

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 cups cubed mango
2 cups cubed papaya
2 cups cubed pineapple
2 cups cubed watermelon
1 cup English cucumber chunks
1/2 cup unsweetened coconut flakes
2 oranges, sliced into wheels
Juice of 1 lime
Chile-lime salt, such as Tajin, to taste

Steps:

  • Mix the mango, papaya, pineapple, watermelon, cucumber, coconut flakes and oranges in a large bowl. Stir in the lime juice. Sprinkle with the chile-lime salt to your desired spiciness level.

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