• 4 blood oranges
  • 1 teaspoon salt (or more to taste)
  • 3 ripe Hass avocados
  • 2 fennel bulbs
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil


  1. With a sharp knife, cut 1/4 inch off the top and bottom of each orange. Set the oranges on a flat surface and remove the skin and pit in strips, following the curvature of the fruit. Slice the oranges into 1/4-inch pieces. Lay the slices in a single layer on a large platter and sprinkle them with salt.
  2. Halve the avocados and remove the pits with a knife. Spoon out chunks of avocado, season them with salt, and place them over the orange slices.
  3. Remove the outer layers of the fennel and slice the bulbs thinly. Place the slices in a large bowl and season them with salt. Pour the lemon juice over the fennel and drizzle with the olive oil. Toss the fennel and place it over the orange slices.
  4. Drizzle the lemon juice and olive oil remaining at the bottom of the bowl over the whole salad. Serve immediately.

Recipe Yield: Yield: 6 servings

Nutritional Information Per Serving:

Calories: 251
Fat: 17 grams
Sodium: 428 milligrams
Protein: 4 grams
Carbohydrates: 25 grams

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Diabetic Exchanges

2 Vegetable, 1 Fruit, 3 Fat

Book Title: Diabetes Cookbook for Dummies