Fruit Cocktail with Margarita Dressing
Instead of chopping fruit, we cut it into long, easy-to-pick-up pieces. Serve the extra fruit as a side salad or save for breakfast the next day.
Photo: Annabelle Breakey; Styling: Karen Shinto
16 watermelon sticks (about 3 in. by 1/2 in.) from a 2-lb. seedless watermelon, peeled
16 pineapple sticks (about 3 in. by 1/2 in.) from a 3-lb. pineapple, peeled and cored
8 jicama sticks (about 3 in. by 1/2 in.) from a 1-lb. jicama, peeled
1 mango, peeled, pitted, and cut into 8 wedges
8 large strawberries, halved
Zest and juice of 1 lime
3 tablespoons silver tequila or pineapple juice
3 tablespoons agave nectar or honey
Arrange 2 watermelon and pineapple sticks in a glass; add 1 jicama and 1 mango piece, then 2 strawberry halves. Repeat with 7 more glasses.
Mix lime zest and juice, tequila, and agave nectar and spoon about 1 tbsp. over each glass of fruit.
Note: Nutritional analysis is per serving.
- Amount Per Serving
- Calories 142Calories from Fat 2
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 4.4mg1%
- Total Carbohydrate 33g11%
- Dietary Fiber 4.9g20%
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.