Avocado, Mango, and Jícama Salad

 pound spring salad mix
6 ounces Cuervo Reserva and Orange Vinaigrette 
(see recipe)
1 cup peeled and julienned fresh mango
1 cup peeled and julienned jícama
1/2 cup peeled and julienned red onion
8 Roma tomatoes, cored, seeded and julienned
4 Haas avocados, peeled, seeded and quartered
Freshly cracked black pepper


1. Combine spring mix with 4 ounces vinaigrette 
in a mixing bowl and toss thoroughly. 
Divide dressed salad between four chilled salad plates. 
Divide and distribute the next five ingredients 
evenly between each salad plate, 
allotting 2 tomatoes and 1 avocado for each serving. 
Fan the quarters of avocado and garnish the top 
of each completed salad with an avocado fan. 
3. Drizzle remaining vinaigrette equally 
on each salad to flavor the toppings. 
Garnish with the cracked black pepper.



Cuervo Reserva and Orange Vinaigrette

1 ounce Cuervo Reserva de la Familia tequila
1 ounce apple cider vinegar 
1 tablespoon Dijon mustard
Juice and zest of 1 orange
1 cup canola salad oil


1. Combine first 4 ingredients in mixing bowl 
and blend thoroughly with hand-held mixer
or wire whisk. 
Continue blending and slowly add salad oil 
in a drizzle to form an emulsified dressing.