Fennel & Orange Salad with Toasted Pistachios
The salty, rich taste of toasted, chopped pistachios is the perfect accent to the sweet fennel and tangy citrus flavors of this elegant salad.
Prep time: 20 minutes
Start to finish: 25 minutes
2 navel oranges, peeled, quartered and thinly sliced (about 1 1/2 cups)
1 small bulb fennel, quartered, cored and very thinly sliced crosswise (about 2 1/2 cups)
1 cup very thinly sliced radishes (about 8 radishes) or diced peeled jÃcama (see Note)
1/4 cup coarsely chopped cilantro
2 tablespoons extra-virgin olive oil or pistachio oil
1 tablespoon plus 1 teaspoon fresh 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 jÃcama), cilantro, oil, lime juice, salt and pepper in a decorative bowl. Gently toss to mix. Just before serving, sprinkle nuts over salad.
Makes 4 servings, 1 cup each.
Per serving: 186 calories; 13 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 17 g carbohydrate; 4 g protein; 5 g fiber; 180 mg sodium.
Use a salt substitute to reduce sodium content.
Nutrition bonus: Vitamin C (85% daily value), Copper (12% dv), Magnesium (8% dv).
Ingredient note :JÃcama 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.