3 small navel oranges
1/4 cup fresh lime juice
1 Tbls olive oil
1/2 tsp ground coriander
Freshly ground pepper, to taste
1 1/2 cups thinly sliced radishes
6 medium celery stalks, thinly sliced
1. Cut off the peel and white pith from each orange. Cut the oranges into 1-inch thick slices.
2. Combine the lime juice, oil, coriander, and pepper in a small bowl.
3. Combine the orange slices, the radishes, and celery in a bowl. Drizzle the dressing over oranges and vegetables, and toss gently to coat.
Six servings. Points: 1