Mexican Cucumber & Orange Salad Tray Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
Main IngredientInterest Group

Ingredients

 Cucumbers2 Medium
 White wine vinegar1⁄3 Cup (5.33 tbs)
 Olive oil/Salad oil1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Oranges4 Large
 Avocado1 Large
 Lemon juice1 Tablespoon
 Onion1 Large, cut in thin, vertical slices (Mild Onion Such As Red Or White)
 Butter lettuce1
 Orange chili dressing1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2423 Calories from Fat 1611

% Daily Value*

Total Fat 185 g284.8%

Saturated Fat 23.9 g119.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1075.3 mg44.8%

Total Carbohydrates 193 g64.2%

Dietary Fiber 56.4 g225.7%

Sugars 96.9 g

Protein 28 g56.8%

Vitamin A 92.5% Vitamin C 744.1%

Calcium 62.2% Iron 44.2%

*Based on a 2000 Calorie diet

Directions

With a vegetable peeler, peel lengthwise strips from each cucumber skin, leaving cucumbers with alternating patterns of green and white.
Thinly slice cucumbers and place in a bowl.
Add vinegar, oil, and salt; mix, cover, and chill for at least 1 hour.
Remove peel and white membrane from oranges; cut into crosswise slices.
Peel, pit, and slice avocado; coat with lemon juice.
Drain cucumbers and reserve marinade.
On a large rimmed tray, arrange in rows, cucumbers, oranges, avocado, and onions.
Garnish tray with lettuce.
If made ahead, cover with clear plastic wrap and chill up to 3 hours.
Prepare orange-chili dressing.
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