Ingredients:
Courtesy of EatingWell Makes four servings Prep time: 25 minutes 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 1/4 cup coarsely chopped cilantro 2 tablespoons extra-virgin olive oil or pistachio oil 1 tablespoon plus 1 teaspoon fresh lime juice 1/4 teaspoon salt Freshly ground pepper, to taste 6 tablespoons shelled salted pistachio nuts, toasted and chopped

Instructions:
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.