Peach Pistachio Salad

Name: Peach Pistachio Salad
Prep time: 15 min
Yield: 3 to 4 servings
Ingredients: ⅓ cup pistachio meat; 1/4 teaspoon fennel seeds; ¼ teaspoon crushed red pepper flakes; ¼ teaspoon sea salt; 2 to 3 large yellow peaches; 1 cup cooked cannellini beans; ¼ cup crumbled ricotta salata; 1 tablespoon lemon juice; 2 tablespoons olive oil; ¼ teaspoon sea salt; Pinch of black pepper

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Prep Time
15 mins
Servings
3 to 4 servings

Peach Pistachio Salad

Tyler Barnes

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

⅓ cup pistachio meat
1/4 teaspoon fennel seeds
¼ teaspoon crushed red pepper flakes
¼ teaspoon sea salt
2 to 3 large yellow peaches
1 cup cooked cannellini beans drained and rinsed if using canned
¼ cup crumbled ricotta salata
1 tablespoon lemon juice
2 tablespoons olive oil
¼ teaspoon sea salt
Pinch of black pepper

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Instructions

Nuts and SeedsIn a small pan, toast the pistachios with the fennel. Transfer to a food processor or blender along with the red pepper flakes and a small pinch of salt. Pulse until the pistachios are in small pieces.
Cut the peaches into ½” thick slices and combine in a bowl with the peaches, beans (if using- see note), and ricotta. Add the pistachio mixture and drizzle with the lemon juice and olive oil. Taste and add salt/pepper as desired.