For this elegant salad, sweet-tasting fennel bulbs are thinly sliced and tossed with salty toasted pistachios, sweet oranges and tangy lime juice. Jícama or radishes add another layer of texture and earthy flavor.
Time: 25 minutes (20 minutes prep)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, (about 8 radishes) or diced peeled jícama (see Note)
1/4 cup coarsely chopped fresh cilantro
2 tablespoons extra-virgin olive oil, or pistachio oil
1 tablespoon plus 1 teaspoon lime juice
1/4 teaspoon salt
Freshly ground pepper, to taste
6 tablespoons shelled salted pistachio nuts, toasted and chopped
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.
Note: Jícama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor.
- Dietary Fiber
- Monounsaturated Fat
- Saturated Fat
- Vitamin C (85% daily value)
- Copper (12% dv)
- Magnesium (8% dv)
- Carbohydrate Servings
- 1/2 fruit
- 1 vegetable
- 2 1/2 fat