2 navel oranges
16 strawberries
1 fennel bulb, thinly sliced lengthwise, some fronds reserved for garnish
1 1/2 teaspoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon coarse salt
coarse ground black pepper
8 lettuce leaves ( boston, bibb or flashy trouts back lettuce)
 
Zest one orange ( 2 teaspoons)  Cut peel and pith away from both oranges.  Use a paring knife, cut out segments, cutting over a bowl to reserve the juice.
Add strawberries, sliced fennel, orange zest and fennel fronds to the bowl of orange segments and toss together gently.  stir in the lemon juice and olive oil, season with the salt and pepper.  add lettuce, toss again and serve
 
104 calories  18g carbs
Body and soul magazine