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. Source: EatingWell Magazine, February/March 2005

Victoria Abbott Riccardi
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Ingredients

Directions

  • 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.

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Tips

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

Nutrition Facts

181 calories; 12.4 g total fat; 176 mg sodium. 16.6 g carbohydrates; 3.8 g protein; Full Nutrition

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/25/2012
Delicious and healthy! A friend made this salad for an outing last summer and I've thought about it ever since so was delighted to find the recipe. It is so different and just delicious. We've made it with radishes instead of jicama and cilantro and I think adding a little bit of orange zest to the oil and lime juice adds an extra level of flavor. Pros: Wonderful use of fresh ingredients Read More
Rating: 4 stars
12/12/2011
Awesome with minor change I made this salad with jicama instead of radishes; the first time with cilantro and the second time with fresh mint. Go with the mint - it's incredible! IMO the cilantro was overpowering and tasted like dirt. Pros: Fresh different flavorful Cons: Cilantro Read More
Rating: 4 stars
10/30/2011
Very refreshing and easy to make with the help of a mandoline slicer. I made the radish version and think it would be quite different with jicama. I used 2 small fennel bulbs instead of the single bulb called for in the recipe. Read More
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