Strawberry Margarita Spritzers38 Mouth-Watering Recipes with a Mexican Flair. Twas hard to choose a favorite but these refreshing drinks certainly caught my attention to get the party going!
- 1 grapefruit, peeled and sectioned-2 oranges, peeled and sectioned-4 tangerines, peeled and sectioned or other mix of citrus fruits to make about 3 cups of total fruit
- 2 cups mangoes, diced or 1 bag frozen mango cubes, thawed
- A few strips of orange zest or curls
- 1/4 cup red onion, diced
- 3 cups torn Boston, Bibb lettuce or mixed greens
- 2 cups chopped romaine lettuce
- 1 avocado diced or 1 cup bite sized strip of peeled jicama
- 1/4-1/3 cup pepitas (pumpkin seeds) or sunflower seeds
- optional dried cranberries or pomegranate seeds
- 1/4 cup fresh lime juice
- 1/4 cup orange juice
- 3 TB. Extra Virgin Olive Oil or Blood Orange Olive Oil
- 1 tsp. dried parsley flakes
- 2-3 tablespoons honey, depending on taste
- 1 cardamom pod, lightly crushed or 1/2 tsp. ground cardamom or 1/4 tsp. cinnamon combined with 1/4 tsp. nutmeg
- 1 tsp.fresh ginger, peeled and diced or 1/4 tsp. dried ginger
- salt and pepper to taste
- Place the citrus segments in a heat-proof bowl. Add mango cubes and red onion.
- In a blender add all dressing ingredients and mix well.
- In a small saucepan, add ingredients from the blender and bring to a boil. Reduce heat, and simmer syrup for 5 minutes.
- Strain the syrup, drizzle it over the citrus segments and mangoes, gently stir to combine. Cover and refrigerate the citrus fruits for at least an hour. Add in diced avocados or jicama strips.
- Combine both lettuces and place in a large serving bowl. Spoon the marinated fruits over the lettuce.
- Top with pomegranate seeds and pepitas. Serve chilled or at room temperature
Looking for Mother's Day Brunch ideas? Check back on Ever Ready Wednesday and Thursday.