Fennel & Orange Salad with Toasted Pistachios
For this elegant salad, sweet-tasting fennel bulbs are thinly sliced and tossed with salty toasted pistachios, sweet oranges and tangy lime juice. Jicama or radishes add another layer of texture and earthy flavor.
Ingredients
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2 navel oranges, peeled, quartered and thinly sliced
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1 small bulb fennel, quartered, cored and very thinly sliced crosswise
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1 cup very thinly sliced radishes, (about 8 radishes) or diced peeled jicama (see Note)
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1/4 cup coarsely chopped fresh cilantro
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2 tablespoons extra-virgin olive oil, or pistachio oil
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1 tablespoon plus 1 teaspoon lime juice
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1/4 teaspoon salt
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Freshly ground pepper, to taste
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6 tablespoons shelled salted pistachio nuts, toasted and chopped
Directions
1.
Combine orange slices, fennel, radishes (or jicama), cilantro, oil, lime juice, salt and pepper in a bowl. Gently toss to mix. Just before serving, sprinkle nuts over the salad.
Tip:
Note: Jicama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor.
Nutrition information
Calories 186, Total Fat 13 g, Saturated Fat 2 g, Monounsaturated Fat 8 g, Sodium 180 mg, Carbohydrate 17 g, Fiber 5 g, Protein 4 g, Potassium 499 mg. Daily Values: Vitamin C 85%. Exchanges: Fruit 0.5, Vegetable 1, Fat 2.5.
Percent Daily Values are based on a 2,000 calorie diet
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