Fennel and Orange Salad with Pistachios

fennel and orange salad

2 navel oranges, peeled, quartered and thinly sliced (about 1 ½ cups)

1 small bulb fennel, quartered, cored and very thinly sliced crosswise (about 2 ½ cups)

1 Cup very thinly sliced radishes (about 8) or diced peeled jicama

¼ coarse chopped cilantro (or your favorite herb)

2 tablespoons extra-virgin olive oil or pistachio oil

1 tablespoon plus 1-teaspoon fresh lime juice

¼ teaspoon salt

Freshly ground black pepper to taste

6 tablespoons shelled, salted pistachio nuts, toasted and chopped (or hemp seeds)


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 salad.