Fennel & Orange Salad with Toasted Pistachios

Fennel & Orange Salad with Toasted Pistachios

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.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Fiber Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
4 20 min 25 min

Directions

Ingredients

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

Cooking Instruction

Step 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.


Nutrition

  • Serving: Per serving
  • Calories: 186
  • Carbohydrates: 17g
  • Fat: 13g
  • Protein: 4g
  • Dietary Fiber: 5g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 8g
  • Cholesterol: 0mg
  • Potassium: 499mg
  • Sodium: 347mg
  • Exchanges: 1/2 fruit, 1 vegetable, 2 1/2 fat
  • Carbohydrate Servings: 1

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