Orange and Onion Salad Recipe
Ingredients
| Avocado | 1 Small | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Red cayenne pepper | 1/8 Teaspoon | |
| Oranges | 2 Large | |
| 2 thin slices red onion | ||
| Alfalfa sprouts | 1 Cup (16 tbs), firmly packed | |
| Cucumber | 1 Cup (16 tbs), thinly sliced | |
Directions
Pit and peel avocado.
Place in a blender or food processor; acid sour cream, lemon juice, and ground red pepper.
Whirl until smooth.
If made ahead, cover and refrigerate dressing until next day.
Cut peel and white membrane from oranges.
Slice oranges crosswise 1/4 inch (6 mm) thick.
Cut onion slices in half crosswise; separate into strips.
Spread alfalfa sprouts on individual plates.
Overlap orange and cucumber slices over sprouts.
Spoon on dressing and garnish with onion.
Place in a blender or food processor; acid sour cream, lemon juice, and ground red pepper.
Whirl until smooth.
If made ahead, cover and refrigerate dressing until next day.
Cut peel and white membrane from oranges.
Slice oranges crosswise 1/4 inch (6 mm) thick.
Cut onion slices in half crosswise; separate into strips.
Spread alfalfa sprouts on individual plates.
Overlap orange and cucumber slices over sprouts.
Spoon on dressing and garnish with onion.
Chef
