Diabetes-Friendly Recipes

Blood Orange and Carrot Salad


Servings: 4
Prep time:


  • 2 blood or navel oranges
  • 4 medium carrots
  • 2 Tbs fresh lemon juice
  • 1 ½ Tbs canola oil
  • 2 Tbs grated sweet onion
  • ¼ Tsp cayenne pepper
  • 1/8 Tsp ground cumin
  • freshly ground pepper
  • chopped flat-leaf parsley


  1. Working over a bowl to catch any juice, remove peel and white pith from oranges.
  2. Slice into thin slices crosswise, removing any seeds.
  3. Arrange orange slices to one side of 4 salad plates.
  4. Peel and coarsely grate carrots.
  5. Sprinkle the carrots in a pile that touches the oranges.
  6. In a cup, whisk together lemon juice, canola oil, onion, cayenne pepper, and ground cumin.
  7. Drizzle over salads and sprinkle with pepper and parsley.
  8. Serve at once.

Nutrition Information

Per serving: 107 calories (42% calories from fat), 1 g protein, 5 g total fat (0.4 g saturated fat), 4 g dietary fiber, 0 cholesterol, 26 mg sodium

Diabetic exchanges: 1 carbohydrate (1/2 fruit, 1 1/2 vegetable), 1 fat



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