Fennel Pomelo Salad With Pistachios Recipe
This salad is a refreshing combination of citrus and thinly sliced fennel, simply dressed in extra-virgin olive oil and lemon, topped with a crunch of nuts and mint leaves. Any type of orange or grapefruit would work here, but this recipe takes advantage of an ancient but often overlooked variety, pomelo. Like grapefruit, it has a lovely tartness, but is mellower, without much bitterness, and it has a sweet, candy-like aroma.
To read the accompanying story, see: Once you finally tackle a pomelo, you’ll be so glad you did.
From nutritionist and cookbook author Ellie Krieger.
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Ingredients
measuring cupServings: 4
Directions
Step 1
Cut the pomelo or red grapefruit into segments by slicing off the top and bottom of the fruit. Stand it on one flat end, then cut down the sides following the curve of the fruit to remove the peel and white pith. Working over a bowl, use a paring knife to detach the fruit segments from their membranes.
Step 2
Toast the pistachios in a small, dry skillet over medium heat for about 5 minutes, until fragrant, shaking the pan to avoid scorching. Cool completely, then coarsely chop.
Step 3
Toss the sliced fennel and onion with 2 tablespoons of the oil, the lemon juice, salt and pepper in a medium bowl. Divide the mixture among individual plates, then top each with some citrus segments (reserve any accumulated juices for another use), the mint and toasted pistachios. Drizzle each portion with 1 teaspoon of the remaining oil and serve.
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Nutritional Facts
Per serving
Calories
190
Fat
15 g
Saturated Fat
2 g
Carbohydrates
15 g
Sodium
105 mg
Protein
3 g
Fiber
4 g
Sugar
9 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From nutritionist and cookbook author Ellie Krieger.
Tested by Sarah Brooks .
Published January 31, 2018
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