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Fennel & Orange Salad With Toasted Pistachios

1 fave
Nutrition per serving    (USDA % daily values)
CAL
272
FAT
43%
CHOL
0%
SOD
24%

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Ingredients for 4 servings

1 small bulb fennel, quartered, cored and very thinly sliced crosswise

6 tablespoons shelled salted pistachio nuts, toasted and chopped

1/4 cup coarsely chopped fresh cilantro

2 tablespoons extra-virgin olive oil, or pistachio oil

1/4 teaspoon salt

1 tablespoon plus 1 teaspoon lime juice

Freshly ground pepper, to taste

2 navel oranges, peeled, quartered and thinly sliced

1 cup very thinly sliced radishes, (about 8 radishes) or diced peeled jí­cama (see Note)

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