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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Radicchio, Radish, and Fennel Salad
This refreshing salad demonstrates how very thin slicing can take the edge off strongly flavored vegetables such as radicchio, fennel, and radishes. While all the veggies for this recipe can be sliced ahead of time, wait until the last minute to add the Lemon-Mint Dressing. This will prevent the delicate veggie pieces from getting soggy.
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