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Avocado, Orange, and Fennel Salad
Source: dLife

Avocado, orange, and fennel bulb salad with lemon juice.

Prep Time: 20 minutes
Cook Time: 0 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 275.6
Total Carbs 25.6 g
Dietary Fiber 11.2 g
Sugars 9.0 g
Total Fat 19.6 g
Saturated Fat 2.8 g
Unsaturated Fat 2.2 g
Potassium 820.1 mg
Protein 3.7 g
Sodium 435.3 mg
Dietary Exchanges
4 Fat , 1 Vegetables , 1 Fruits
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  medium blood oranges
1 tsp  salt
3 each  fresh avocado
2 each  fennel bulb
1 each  fresh lemon juice, per fruit
2 tbsp  extra virgin olive oil
  1. Slice 1/4 inch off the top and bottom of each orange. Remove the skin and separate into pieces. Cut the pieces into 1/4-inch chunks and sprinkle them with salt.
  2. Cut the avocados in half and remove the pits. Use a spoon to scoop out the avocado, sprinkle with salt, then slice and spread avocado over and around the orange slices.
  3. Remove the outer layers of the fennel and cut the bulbs into thick slices. Season them with salt and pour most of the lemon juice and olive oil over them. Then place the fennel on top of the orange and avocado pieces.
  4. Pour the remaining olive oil and lemon juice over the entire salad.

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