For this elegant salad, sweet-tasting fennel bulbs are thinly sliced and tossed with salty toasted pistachios, sweet oranges and tangy lime juice. Jicama or radishes add another layer of texture and earthy flavor.
navel oranges, peeled, quartered and thinly sliced
fennel, quartered, cored and very thinly sliced crosswise
very thinly sliced radishes, (about 8 radishes) or diced peeled jicama (see Note)
coarsely chopped fresh cilantro
extra-virgin olive oil, or pistachio oil
tablespoon plus 1 teaspoon
Freshly ground pepper, to taste
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.
is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor.
Calories 186, Total Fat 13 g, Saturated Fat 2 g, Monounsaturated Fat 8 g, Sodium 180 mg, Carbohydrate 17 g, Fiber 5 g, Protein 4 g, Potassium 499 mg. Daily Values: Vitamin C 85%. Exchanges: Fruit 0.5, Vegetable 1, Fat 2.5.
Percent Daily Values are based on a 2,000 calorie diet