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Tequila dresses fruit salad

By Arkansas Democrat-Gazette

This article was published August 6, 2014 at 2:19 a.m.

This spicy-sweet fruit salad combines blackberries, nectarines (or peaches), avocado and jalapeno in a tequila-lime vinaigrette. Serve it as a first-course salad or as a topping for fish tacos or grilled or roasted pork.

Blueberry-Nectarine Salad With Tequila Vinaigrette

1 pint blackberries

4 nectarines or peaches, sliced

1 avocado, chopped

ΒΌ teaspoon finely chopped jalapeno or more to taste

3 tablespoons fresh lime juice

1 teaspoon tequila blanco

5 tablespoons vegetable oil

Sea salt and ground black pepper

Lime wedges, for serving

In a large bowl, combine the blackberries, nectarines, avocado and chopped jalapeno.

In a separate bowl, whisk together lime juice, tequila and vegetable oil, and season with sea salt and pepper. Drizzle a few tablespoons over the fruit and gently toss. (You will have some dressing leftover.) Garnish with lime wedges.

Makes 4 first-course servings.

Nutritional information: Each of four servings contains approximately 335 calories, 26 g fat, 28 g carbohydrate, 3 g protein, no cholesterol, 35 mg sodium and 8 g fiber

Recipe from Ellise Pierce

Food on 08/06/2014

Print Headline: Tequila dresses fruit salad


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