Mexican Summer Salad and Cantaloupe Cucumber Cazuela Margarita By Sweet Life Bake

Sweet Life paired up with some of her Latina cooking buddies to create a memorable margarita punch, made with both El Mayor and Exotico Tequila, and a tasty Mexican salad full of fresh jicama, mango, watercress and frisee.

Seasonal fruits, like cantaloupe and cucumber, pack the flavors of summer into this crowd-pleasing punch.

Try this light and refreshing pairing to turn your next occasion into a fiesta.

 

INGREDIENTS:

Mexican Summer Salad:

• 1 Bunch of Italian Parsley (no stems)
• 1 Bunch of fresh cilantro (no stems)
• 1 cup Olive Oil
• 2 Juiced Oranges (1 zested)
• 2 tablespoons of Honey
• 1/3 cup of Red Wine Vinegar
• 2 Garlic Cloves (peeled)
• 1 teaspoon Dried Crushed Pepper
• 1 teaspoon Salt
• ½ teaspoon Pepper
• 2 small Jicama (peeled and thinly sliced)
• 1 Green Pear (thinly sliced)
• 1 Mango (thinly sliced)
• 4 cups Fresh Baby Greens
• 2 cups of Frisee
• 1 cup of Pepitas
• 1 cup of Crumbled Queso Fresco/Cotija

 

Cantaloupe Cucumber Cazuela Margarita:

• 10 cups Cantaloupe Melon (Diced)
• 6 Cucumbers (peeled, seeded, and quartered)
• 1 ½ cups Water
• 1 ½ cup Exotico® Tequila Blanco
• 1 ½ cup El Mayor Tequila
• ½ cup Granulated Sugar
• ¼ cup Lime Juice
• Garnish: Cantaloupe, Cucumber and Lime Slices

 

INSTRUCTIONS:

Mexican Summer Salad:

1. Puree all ingredients in a blender or a food processor.
2. Pour sauce over cut jimca, pear, and mango in an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld.
3. Top with fruit and pepitas and crumbled queso.

 

Cantaloupe Cucumber Cazuela Margarita:

1. Blend melon, cucumber and water until smooth.
2. Strain and set aside.
3. Add sugar and lime juice to cazuela (or punch bowl).
4. Pour fresh melon and cucumber juice and stir in tequila.
5. Garnish with slices of lime, melon, and cucumber slices.
6. Serve in cocktail glasses filled with ice.

 

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