16 MayCAN-venient Picnic Blog

The skies are sunny, the flowers are blooming, and the weather is warm, and that means one thing – it’s picnic season! While beautiful, picnics aren’t the easiest to set up.
Luckily, we’ve been inspired by the CAN-venience of our wine cans and have put together a mason jar salad guide to make your picnic experience a breeze. Check out the recipes below!

Watermelon and Mint Salad

  • Watermelon
  • Salt
  • Red Vinegar
  • Lime Juice
  • Olive Oil
  • Jalapeno
  • Light feta cheese
  • Mint leaves
  1. Mix salt, red vinegar, and lime juice. Whisk in olive oil.
  2. Muddle jalapeno and whisk into vinegar mixture.
  3. Cube watermelon into small pieces.
  4. Add watermelon into a large bowl with feta cheese crumbles and mint leaves, mixing thoroughly so all ingredients are properly integrated.
  5. Pour vinaigrette into mason jar, then scoop in salad.
  6. Pair with Stella Rosa® Watermelon cans and enjoy!

Tomato, Avocado, and Cucumber Salad

  • Salad greens
  • Cherry tomatoes
  • Chicken, cubed
  • Cucumber
  • Avocado
  • Cilantro
  • Lemon Juice
  • EVOO
  • Salt and pepper
  1. Cube avocado and cucumber and half cherry tomatoes.
  2. In a large bowl, combine tomatoes, cucumber, chicken cubes, avocado, and cilantro.
  3. In a smaller bowl, mix lemon juice, olive oil, salt, and pepper.
  4. Pour vinaigrette into mason jar, then scoop in the salad.
  5. Pair with Stella Rosa® Blueberry cans and enjoy!



  • 1 lb of red snapper fish filet, cubed into ½ inch pieces
  • ¾ cup of fresh lime juice
  • 1 medium onion, finely diced
  • 3 serrano chilies or one large jalapeno, finely diced
  • 1 cup of cilantro, finely diced
  • ½ teaspoon of dried oregano
  • 2 large tomatoes, finely diced
  • Salt, to taste
  1. In a glass container, marinate the fish with lime juice and salt. Place in the refrigerator to cool while you chop the rest of the vegetables.
  2. Take the fish mixture out of the refrigerator and strain the juice out.
  3. Add in the tomatoes, chiles, onion, cilantro, and oregano. Add salt to taste.
  4. Let the mixture marinate for a couple of hours in the refrigerator.
  5. To serve, spoon in the ceviche into a large mason jar. Serve with tortilla chips.


  • 2 ripe avocados
  • ¼ of a white onion, diced
  • 1 chopped jalapeno
  • ¼ cup of chopped cilantro
  • 1 lime
  • ½ tomato, finely diced
  • Salt, to taste
  1. Peel avocados and remove the seed.
  2. In a bowl, mash the avocados to your desired consistency.
  3. Add in the onion, jalapeno, cilantro, and tomato.
  4. Season the mixture with salt and the juice of the lime. Serve with tortilla chips.

Don’t be afraid to think outside the box with your salad and Stella Rosa® cans pairings! After all, life’s better on a picnic blanket, drinking your favorite flavor of wine and eating a delectable salad.

Tried a recipe? Be sure to share pictures of your CAN-venient picnic with us on social media! Tag us on Instagram @stellarosa, Twitter @stellarosawines, or Facebook @Stella Rosa.

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