South Of The Border Salad Tray Recipe
Ingredients
2 med cucumbers
1/2 cup cider vinegar
2 tsp vegetable oil
1 tsp salt
1 large white onion
3 large oranges
1 large avocado
1 tsp lemon juice
1/2 cup cold water
Bibb lettuce leaves
1/2 tsp red pepper
Directions
With a vegetable parer, peel lengthwise strips from each cucumber to make alternating green and white stripes.
Cut off the ends and thinly slice the cucumbers into rounds; place in a large bowl.
Add vinegar, oil and salt.
Mix and chill for at least 2 hours. (This can be made a day in advance.) To arrange salad, lift cucumbers from marinade, and save the marinade.
Drain slightly.
Peel onion and oranges and thinly slice lengthwise.
Combine lemon juice and water in a small bowl.
Peel and thinly slice the avocado; drop avocado slices into the lemon water to avoid discoloration.
On a large platter or tray, arrange separate sections of cucumber, onion, orange and avocado slices.
Garnish with lettuce leaves.
Just before serving, combine reserved cucumber marinade with the red pepper.
Pour over entire salad.
Cut off the ends and thinly slice the cucumbers into rounds; place in a large bowl.
Add vinegar, oil and salt.
Mix and chill for at least 2 hours. (This can be made a day in advance.) To arrange salad, lift cucumbers from marinade, and save the marinade.
Drain slightly.
Peel onion and oranges and thinly slice lengthwise.
Combine lemon juice and water in a small bowl.
Peel and thinly slice the avocado; drop avocado slices into the lemon water to avoid discoloration.
On a large platter or tray, arrange separate sections of cucumber, onion, orange and avocado slices.
Garnish with lettuce leaves.
Just before serving, combine reserved cucumber marinade with the red pepper.
Pour over entire salad.
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