Blood Orange, Avocado, and Fennel Salad - 25g Carbs
From: Diabetes Cookbook for Dummies
Servings: 6
4 blood oranges
1 tsp salt (or more to taste)
3 ripe Hass avocados
2 fennel bulbs
Juice of 1 lemon
2 Tbsp extra-virgin olive oil
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.
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.
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.
Drizzle the lemon juice and olive oil remaining at the bottom
of the bowl over the whole salad. Serve immediately.
Servings: 6
Nutrition per Serving:
251 Calories, 17g Fat, 0mg Cholesterol, 428mg Sodium,
25g Carbs, 4g Protein
Diabetic Exchanges: 2 Vegetable, 1 Fruit, 3 Fat
