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Fennel and Orange Salad with Toasted Pistachios

  • 4servings
  • 25minutes
  • 186calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 navel oranges , peeled, quartered and thinly sliced (about 1 1/2 cups)

  2. 1 fennel , quartered, cored and very thinly sliced crosswise (about 2 1/2 cups)

  3. 1 cup(s) very thinly sliced radishes , (about 8 radishes) or diced peeled jicama (see Ingredient note)

  4. 1/4 cup(s) coarsely chopped cilantro

  5. 2 tablespoon(s) extra-virgin olive oil , or pistachio oil

  6. 1 fresh lime juice

  7. 1/4 teaspoon(s) salt

  8. Freshly ground pepper , to taste

  9. 6 tablespoon(s) shelled salted pistachio nuts , toasted and chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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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