Fennel & Orange Salad with Toasted Pistachios

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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.

Fennel & Orange Salad with Toasted Pistachios
Nutritionist Tested & Approved

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

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.

Note: Jícama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor.


Nutritional Facts

Servings
4
Calories
183
Carbohydrates
17g
Cholesterol
0mg
Dietary Fiber
5g
Fat
12g
Monounsaturated Fat
8g
Potassium
491mg
Protein
4g
Saturated Fat
2g
Sodium
179mg
Bonus
Vitamin C (85% daily value)
Copper (12% dv)
Magnesium (8% dv)
Carbohydrate Servings
1
Exchanges
1/2 fruit
1 vegetable
2 1/2 fat

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