#citruskick

Sparkling Watermelon Sangria is a delightful and refreshing summer drink that combines the sweetness of watermelon and strawberries with the crispness of sparkling white wine. The addition of fresh mint leaves adds a burst of freshness, while lime juice and orange liqueur provide a citrusy kick.

Ingredients: 1 bottle sparkling white wine. 2 cups cubed watermelon. 1 cup sliced strawberries. 1/2 cup fresh mint leaves. 1/4 cup lime juice. 1/4 cup orange liqueur. 2 tablespoons honey. 1 cup sparkling water. Ice cubes.

Instructions: Put the sparkling white wine, watermelon cubes, strawberry slices, and fresh mint leaves in a large pitcher. Mix lime juice, orange liqueur, and honey in a small bowl with a whisk until everything is well mixed. Mix this in with the wine and fruit in the pitcher. Pour sparkling water into the pitcher and mix it in slowly. Put the sangria in the fridge for at least an hour to let the flavors mix. To serve, put ice cubes in each glass and pour the sparkling watermelon sangria over them. If you want, you can add more mint leaves or lime slices as a garnish. Sparkling Watermelon Sangria is a great way to cool off.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Avocado Jicama Cucumber Salad is a refreshing and flavorful dish that's perfect for a light lunch or as a side dish for dinner. The creamy avocado pairs beautifully with the crunchy jicama and cucumber, while the lime juice adds a zesty kick.

Ingredients: 1 ripe avocado, diced. 1 small jicama, peeled and julienned. 1 cucumber, diced. 1/4 cup chopped fresh cilantro. 2 tablespoons lime juice. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine diced avocado, jicama, cucumber, and chopped cilantro. Drizzle lime juice and olive oil over the salad ingredients. Season with salt and pepper to taste. Gently toss until well combined. Serve immediately, or chill in the refrigerator for a refreshing cool salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

A tasty side dish that goes well with any meal is this charred asparagus with citrus bagna cauda. The citrusy bagna cauda sauce adds a zesty kick, and the grilled asparagus takes on a smoky char. This dish is elegant and simple enough to wow your guests.

Ingredients: 1 bunch of asparagus spears. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup unsalted butter. 2 cloves garlic, minced. 2 anchovy fillets, minced. Zest of 1 lemon. Juice of 1 lemon. 1 tablespoon fresh parsley, chopped.

Instructions: Preheat your grill to high heat. Trim the tough ends of the asparagus and toss them with 1 tablespoon of olive oil, salt, and pepper. Place the asparagus on the hot grill and cook for about 3-4 minutes, turning occasionally, until charred and tender. While the asparagus is grilling, in a small saucepan, melt the butter over low heat. Add the minced garlic and anchovies to the melted butter and cook for 2-3 minutes, stirring frequently until the anchovies dissolve and the garlic is fragrant. Remove the saucepan from heat and stir in the lemon zest and lemon juice. Season with salt and pepper to taste. Arrange the charred asparagus on a serving platter and drizzle the citrus bagna cauda sauce over the top. Garnish with fresh chopped parsley. Serve immediately and enjoy!