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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Avocado, Orange, and Fennel Salad

Source: dLife

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

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 19.6 Fat, 1.0 Vegetables, 0.7 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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Servings

Ingredients

Directions

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.
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.
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.
Pour the remaining olive oil and lemon juice over the entire salad.