19 Mexican Fruit Gazpacho Salad Recipe Unleash Your Inner Chef!

Published on: Apr 23, 2024

Mexican fruit gazpacho salad is a delicious and refreshing dish that combines the flavors of traditional gazpacho with the sweetness of fresh fruits. This unique twist on the classic Spanish soup is perfect for hot summer days or as a light and healthy appetizer. Not only is it bursting with flavor, but it is also packed with nutrients from the variety of fruits and vegetables used in the recipe. Let's take a closer look at this mouthwatering Mexican fruit gazpacho salad recipe and discover how to make it at home!

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If you're looking for a light and refreshing salad to pair with your beer can chicken, this Mexican gazpacho fruit salad is the perfect choice. It's a combination of fresh fruit like mango, pineapple, and watermelon, along with cucumber, avocado, and a spicy tomato dressing. It's the perfect balance of sweet and spicy, and it pairs perfectly with the smoky flavors of beer can chicken.
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Jicama is a root vegetable commonly used in Mexican cuisine. It has a crisp and refreshing texture, making it the perfect addition to a salad. This Mexican jicama salad is a unique and delicious side dish that pairs well with beer can chicken. It's made with jicama, avocado, red onion, and a citrus dressing. The flavors are bright and fresh, making it the perfect complement to the rich and savory flavors of the chicken.
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If you're looking for a simple and delicious side dish to pair with your beer can chicken, this Mexican salad is a great choice. It's made with a blend of lettuce, tomatoes, avocado, black beans, and a creamy avocado dressing. It's the perfect balance of fresh and creamy, and it's a great way to add some extra flavor and nutrition to your meal.
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Ingredients:

For the gazpacho:

- 1 large ripe tomato, chopped - 1 small cucumber, peeled, seeded, and chopped - 1 red bell pepper, seeded and chopped - 1 small red onion, chopped - 2 cloves of garlic, minced - 2 tablespoons of olive oil - 2 tablespoons of red wine vinegar - 1 teaspoon of salt - 1/2 teaspoon of black pepper - 1/4 teaspoon of cumin

For the fruit salad:

- 1 cup of watermelon, cubed - 1 cup of honeydew melon, cubed - 1 cup of pineapple, cubed - 1 cup of strawberries, halved - 1 cup of blueberries - 1 cup of raspberries

Optional garnishes:

- Cilantro, chopped - Jalapeño, thinly sliced - Tortilla chips, crushed

Instructions:

1. In a blender, combine the chopped tomato, cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, black pepper, and cumin. Blend until smooth. 2. Pour the gazpacho into a large bowl and refrigerate for at least 30 minutes to allow the flavors to develop. 3. In a separate bowl, combine the watermelon, honeydew melon, pineapple, strawberries, blueberries, and raspberries. 4. Pour the chilled gazpacho over the fruit salad and gently toss to combine. 5. Serve the Mexican fruit gazpacho salad in individual bowls or glasses. 6. Garnish with chopped cilantro, sliced jalapeño, and crushed tortilla chips if desired. 7. Enjoy your refreshing and flavorful Mexican fruit gazpacho salad! This unique and healthy dish is not only easy to make, but it also offers a great opportunity to get creative with the fruit combinations. You can also add other fruits such as mango, papaya, or kiwi to make it even more colorful and delicious. The gazpacho provides a tangy and savory base for the sweet and juicy fruits, making it a perfect balance of flavors. Plus, with the added nutrients from the fruits and vegetables, this Mexican fruit gazpacho salad is a great way to get your daily dose of vitamins and minerals. So next time you're looking for a refreshing and nutritious dish, give this Mexican fruit gazpacho salad recipe a try. Your taste buds and body will thank you!
19 mexican fruit gazpacho salad recipe Unleash your inner chef!

Mexican Street Corn Salad

yield: 4 total time: 25 minutes
5.0 Stars (3 reviews)
View Recipe

Ingredients

  • 1/2 cup nonfat yogurt plain, *80 g
  • 1 tablespoon lime juice 15 mL
  • 1 teaspoon honey 5 mL
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • oil Splash of
  • 4 ears corn about 3 cups, 285 g of kernels, shucked and kernels removed
  • 1 clove garlic minced
  • 2 tablespoons lime juice 30 mL
  • 1/4 teaspoon salt
  • 1 cup canned black beans 200 g, drained and rinsed
  • 1 red bell pepper seeded and chopped
  • 1/2 cup red onion chopped, 35 g
  • 1/2 cup fresh cilantro packed, chopped
  • 1/2 cup cotija cheese
  • 88 grams feta

Nutrition

  • Calories : 310 calories
  • Carbohydrate : 21 grams
  • Cholesterol : 50 milligrams
  • Fat : 18 grams
  • Fiber : 5 grams
  • Protein : 18 grams
  • SaturatedFat : 9 grams
  • Sodium : 860 milligrams
  • Sugar : 7 grams
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