Fennel and Orange Salad with Toasted Pistachios


  • 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 tablespoons extra-virgin olive oil, or pistachio oil
  • 1 tablespoon plus 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.

Tips & Notes

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


Per serving: 183 calories; 12 g fat ( 2 g sat , 8 g mono ); 0 mg cholesterol; 17 g carbohydrates; 4 g protein; 5 g fiber; 179 mg sodium; 491 mg potassium.

Nutrition Bonus: Vitamin C (85% daily value), Copper (12% dv), Magnesium (8% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 1 vegetable, 2 1/2 fat

This was planned for Tuesday but I  way too busy yesterday. I will get my princess to write a review on all of the salad recipes and  I plan on sharing it sometime soon. I am trying not to set an exact date because I have “mommy brain” and I sometimes forget to get things done  as planned.

your feedback is appreciated!!!

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