Watermelon and Papaya Salad with Tequila Vinaigrette
Recipe from Food & Wine

This refreshing and complex salad -- made with jicama, watermelon, papaya, and a bold tequila-based vinaigrette -- usually includes little pieces of deep-fried tortilla rounds. To keep the ingredient list in check, omit the deep-fried tortillas (or opt for store-bought chips).


Watermelon and Papaya Salad with Tequila Vinaigrette
Stephanie Foley

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Servings: 4
Prep Time: 25 mins
Total Time: 25 mins
Related Categories: Avocados, Fruit, Fruit Salad, Green Salad, Lunch, Lunch Salad, Mexican Cuisine, Mexican Green Salad, Mexican Salads, Papayas, Salad, Seasonal, Summer, Summer Salads, Watermelons
 
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Ingredients
  • 1/4  cup
    fresh lime juice
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  • 2  tablespoons
    tequila
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  • 1/4  cup
    plus 2 tablespoons extra-virgin olive oil
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  •  
    Salt and freshly ground black pepper
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  • 1 
    small papaya, peeled, seeded, and cut into 1-by-1/2-inch batons (3/4 pound; 2 cups)
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  • 3/4  pound
    seedless, rindless watermelon, cut into 1-by-1/2-inch batons (2 cups)
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  • 1/2  pound
    jicama, peeled and cut into 1-by-1/2-inch batons (2 cups)
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  • 5  ounces
    mesclun greens
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  • 1 
    Hass avocado, cut into 1/2-inch cubes
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Directions
1.
In a large bowl, whisk the lime juice 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.
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