Fennel & Blood Orange Salad with Pistachios

Name: Fennel & Blood Orange Salad with Pistachios
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 4
Cuisine: Global
Ingredients: 2 mediums blood oranges; 1 Tbsp white wine or champagne vinegar; 1 teaspoon fennel fronds, feather parts only, minced; 1 Tbsp extra-virgin olive oil; 59 milliliters pistachios, lightly toasted; 4 servings salt and freshly ground black pepper, to taste

Fennel & Blood Orange Salad with Pistachios might be just the side dish you are searching for. This recipe serves 4. One serving contains 78 calories, 2g of protein, and 7g of fat. Head to the store and pick up blood oranges, olive oil, pistachios, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 5 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Place the sliced fennel in a salad bowl.

Ingredients you will need

Fennel

Equipment you will use

Bowl

Cut a slice off the top and bottom of each orange. Working with 1 orange at a time, set the fruit on a cutting board, one cut side down. Using a chef’s knife, slice away the peel from top to bottom following the curve of the fruit, removing all the white pith, but leaving as much flesh as possible. Repeat with the remaining orange. Slice oranges into sections by cutting between the membrane of each section.

Ingredients you will need

Orange