Orange and Onion Salad
|Lemon juice||60 Milliliter (1/4 Cup)|
|Ground red cayenne pepper||1⁄8 Teaspoon|
|Thin red onion slices||2|
|Alfalfa sprouts||240 Milliliter, firmly packed (1 Cup)|
|Thinly sliced cucumber||240 Milliliter (1 Cup)|
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.