Is there anything more satisfying than the crunch of a summer salad? If you’ve been craving something refreshing to whip up for a WFH lunch or to bring to a barbecue, this citrus salad from One Drop coach Jaclyn, RD, CDN, CFSM, is sure to please your palate.
“In recipes, citrus works to really accentuate other flavors,” Jaclyn explains. “I use it oftentimes in recipes that don’t have salt because it really enhances flavor without all the sodium.”
You can also throw some grapefruit into the mix for an added layer of sweetness, suggests Jaclyn. Just make sure you check with your doctor or pharmacist first, she adds, as grapefruit can interact with certain medications, especially those used for high blood pressure or heart health issues, according to the Food and Drug Administration (FDA).
The salad is topped with fiber-rich avocado, protein-packed slivered almonds, creamy gorgonzola, fresh mint, and a tangy lemon dressing, so it could be filling enough to be the main star of your meal if you’re looking for a quick lunch to throw together. But it can also pair well with quinoa—a great source of complex carbs, which are digested more slowly and release glucose into the bloodstream more steadily so you don’t get a sudden spike in blood sugar—and a light protein, such as grilled chicken or white fish. Just remember that, if you have diabetes, it’s a good idea to check your blood sugar with your One Drop meter before and after trying this (or any new) recipe to understand how its ingredients impact your health management, notes Jaclyn. And, if you want to bring the carb count down to make room for quinoa, she suggests using one blood orange instead of the recipe’s recommended two, which will reduce your carb content by 15 grams per recipe.
Ready to kick off the summer season with a zesty punch? Here’s how to make Jaclyn’s citrusy fennel salad.
Citrusy Fennel Salad with Lemon Dressing
Featuring a mix of blood oranges, radicchio, and fennel, this low-carb, heart healthy salad has a mild sweetness that’s complemented by the bold, licorice-like flavor of the fennel.
1 fennel bulb, thinly sliced
2 cups radicchio leaves, torn
2 blood oranges, segmented
1 avocado, diced
1 tbsp slivered almonds
1/4 cup fresh mint leaves, chopped
1/4 cup gorgonzola cheese
2 tbsp extra virgin olive oil
1 lemon, juiced
2 garlic cloves
1 tsp dijon mustard
Wash and prepare ingredients.
In a small bowl, whisk together olive oil, lemon juice, garlic, and mustard.
In a larger salad bowl, toss fennel and radicchio with the dressing.
Layer the oranges onto the salad.
Top with avocado, almonds, cheese, and mint.
Carbs 23 grams, Fat 17 grams, Saturated Fat 3.5 grams, Sodium 150 milligrams, Protein 6 grams, Fiber 8 grams