Recipes: Salads

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Fennel & Orange Salad with Toasted Pistachios

Thanks to Chef Keith Snow for this fabulous recipe!


  • 2 navel oranges, peeled, quartered and thinly sliced (about 1 1/2 cups)
  • 1 small bulb fennel, quartered, cored and very thinly sliced crosswise (about 2 1/2 cups)
  • 1 cup very thinly sliced radishes (about 8 radishes) or diced peeled ji­cama (see Note)
  • 1/4 cup coarsely chopped cilantro
  • 2 Tbsp. extra-virgin olive oil or pistachio oil
  • 1 Tbsp. plus 1 tsp. fresh lime juice
  • 1/4 tsp. salt
  • Freshly ground pepper to taste
  • 6 Tbsp. shelled salted pistachio nuts, toasted and chopped


  1. Combine orange slices, fennel, radishes (or ji­cama), cilantro, oil, lime juice, salt and pepper in a decorative bowl.
  2. Gently toss to mix. Just before serving, sprinkle nuts over salad.

Chef’s Note: Nutrition bonus: Vitamin C (85% daily value), Copper (12% dv), Magnesium (8% dv). Ingredient note: Ji­cama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor and can be found in the produce section from November to May.

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