1/2 pound jicama, peeled and cut into 1-by-1/2-inch batons (2 cups)
5 ounces mesclun greens
1 Hass avocado, cut into 1/2-inch cubes
In a large bowl, whisk the lime juice with the tequila. Whisk in the olive oil and season the vinaigrette with salt and pepper. Add the papaya, watermelon, jicama and greens and toss well. Add the avocado and toss gently. Season with salt and pepper and serve right away.