- 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 or diced peeled jicama (see Ingredient note)
- 1/4 cup coarsely chopped cilantro
- 2 tablespoons extra-virgin olive oil or pistachio oil
- 4 teaspoons fresh lime juice
- 1/4 teaspoon salt
- Freshly ground pepper
- 6 tablespoons shelled salted pistachio nuts, toasted and chopped
- Combine orange slices, fennel, radishes (or jicama), cilantro, oil, lime juice, salt and pepper in a decorative bowl. Gently toss to mix. Just before serving, sprinkle nuts over salad.