Cinco de Mayo may still be a month away, but it's never too early to start thinking of margaritas, mole, Mexican slaw…well, you get the picture.

A Cinco de Mayo feast simply isn't complete without avocado. Lots and lots of avocados. May through October is the prime growing season for the creamy, heart-healthy fruit and we eat so many during this time that it will only be a matter of time before our skin starts to turn green.

This avocado margarita may not be the first thing that springs to mind when you think of standard Mexican cocktails. But let me tell you something…this is one of the best blended margaritas I've ever had the pleasure to guzzle down. There was no ladylike sipping involved. It was just too good for that!

These margaritas were so easy that they practically made themselves. The first step is to rim the glasses with a little kicked-up salt, which is a mixture of sea salt and chili powder. Next, cut up one avocado, following the tips in How to: Prepare an Avocado. Blend the avocado with crushed ice, fresh lime juice, agave nectar, tequila and triple sec.

Get down to guzzling…um, sipping.

How to make avocado margarita:

Salted rim:

On a plate, mix together the salt and chili pepper.

Run a lime wedge around the rim of each margarita glass and turn each glass upside down into salt mixture. Turn the glass until the rim is completely coated.

The margarita:

In a blender, combine the avocado, crushed ice, agave nectar, tequila, triple sec and cilantro springs. Blend until smooth.

Pour the margarita into the two prepared glasses. Garnish the rims of the glasses with lime wedges. Serve.

Other recipes for Cinco de Mayo:

Mexican Slaw with Mango, Avocado & Cumin Dressing
Fish Tacos with Creamy Green Chile & Cilantro Sauce
Healthy Black Bean Dip
Egg & Avocado Breakfast Quesadillas
Jicama Carrot Slaw with Honey Lime Dressing

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Kicked-Up Avocado Margarita Recipe for Cinco de Mayo

This creamy, but light tasting margarita makes a fantastic addition to a Cinco de Mayo (or any) party. Rim the glass with a kick-up chili sea salt.

5 from 1 vote

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Course: Beverages

Cuisine: Mexican

Keyword: Avocado Cocktail

Prep Time: 10

Total Time: 10

Servings: Margaritas

Calories: 433kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

Salted Rim:

1 ½ tablespoons sea salt
¼ - ½ teaspoon ancho or regular chili powder
2 lime wedges

The Margarita:

1 California avocado cut into pieces
1 ½ cups crushed ice
3 ounces lime juice
2 teaspoons agave nectar
4 ounces tequila
2 ounces triple sec
3 spring cilantro
2 lime wedges for garnish

Instructions

Salted Rim:

On a plate, mix together the salt and chili pepper.
Run a lime wedge around the rim of each margarita glass and turn each glass upside down into salt mixture. Turn the glass until the rim is completely coated.

The Margarita:

In a blender, combine the avocado, crushed ice, agave nectar, tequila, triple sec and cilantro springs. Blend until smooth.
Pour the margarita into the two prepared glasses. Garnish the rims of the glasses with lime wedges. Serve.

Notes

WW (Old Points) 7 / WW (Points+) 6

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: This recipe was created as part of my partnership and ambassadorship with the California Avocado Commission (CAC). All opinions expressed are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Comments

5 from 1 vote (1 rating without comment)