Fennel and Orange Salad with Toasted Pistachios
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 2 navel oranges, peeled, quartered and thinly sliced
- 1 small bulb fennel, quartered, cored and very thinly sliced crosswise
- 1 cup very thinly sliced radishes or diced peeled jicama (see Ingredient note)
- 1/4 cup coarsely chopped cilantro
- 2 tablespoons extra-virgin olive oil or pistachio oil
- 4 teaspoons fresh lime juice
- 1/4 teaspoon salt
- Freshly ground pepper
- 6 tablespoons shelled salted pistachio nuts, toasted and chopped
Nutrition Info
Per Serving
- Calories: 197 kcal
- Carbohydrates: 19 g
- Dietary Fiber: 5 g
- Fat: 12 g
- Protein: 4 g
- Sugars: 9 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Combine orange slices, fennel, radishes (or jicama), cilantro, oil, lime juice, salt and pepper in a decorative bowl. Gently toss to mix. Just before serving, sprinkle nuts over salad.
Yield: 4 servings
3. Still Hungry?
The salty, rich taste of toasted, chopped pistachios is the perfect accent to the sweet fennel and tangy citrus flavors of this elegant salad.
Notes:
Ingredient Note
Jicama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor and can be found in the produce section from November to May.
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