You are here

Fennel & Orange Salad with Toasted Pistachios

Fennel & Orange Salad with Toasted Pistachios

Nutrition Facts
  • cal. (kcal) 186
Fennel & Orange Salad with Toasted Pistachios
  • Makes: 4 servings
  • Prep: 20 mins
  • Start to Finish: 25 mins
  • Carb Grams Per Serving: 17


  • 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 jicama (see Note)
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 tablespoons extra-virgin olive oil, or pistachio oil
  • 1 teaspoon lime juice
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 6 tablespoons shelled salted pistachio nuts, toasted and chopped


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

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 186 cal., 13 g total fat (2 g sat. fat), 180 mg sodium, 17 g carb. (5 g fiber), 4 g pro.