Fennel & Orange Salad with Toasted Pistachios

Fennel & Orange Salad with Toasted Pistachios

3 Reviews
From: EatingWell Magazine, February/March 2005

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.

Ingredients 4 servings

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  • 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)
  • ¼ cup coarsely chopped fresh cilantro
  • 2 tablespoons extra-virgin olive oil, or pistachio oil
  • 1 tablespoon plus 1 teaspoon lime juice
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 6 tablespoons shelled salted pistachio nuts, toasted and chopped


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  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.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 181 calories; 12 g fat(2 g sat); 4 g fiber; 17 g carbohydrates; 4 g protein; 46 mcg folate; 0 mg cholesterol; 9 g sugars; 797 IU vitamin A; 50 mg vitamin C; 71 mg calcium; 1 mg iron; 176 mg sodium; 470 mg potassium
  • Nutrition Bonus: Vitamin C (83% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: ½ fruit, 1 vegetable, 2½ fat

Reviews 3

May 25, 2012
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By: EatingWell User
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
December 12, 2011
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By: EatingWell User
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
June 26, 2010
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By: aabrian
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.
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