Mexican Cucumber & Orange Salad Tray
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Onion||1 Large, cut in thin, vertical slices (Mild Onion Such As Red Or White)|
|Orange chili dressing||1⁄2 Cup (8 tbs)|
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.