Peach Pistachio Salad | Naturally Ella

Peach Pistachio Salad

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 3 to 4 servings 1x



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


  • 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.


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