Peach Pistachio Salad
Servings 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 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
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.
Notes
Tips & Tricks: Make an extra batch of the pistachio mixture and use on salads.
Stock up: get the pantry ingredients you will need: pistachios, peaches, beans