Active Time
Total Time
30 MIN
Serves : 6

Underripe peaches are fantastic in a salad because they’re super-crunchy and just a bit sweet. Grace Parisi mixes them with jicama, arugula and salty pistachios, then dresses the salad with a spicy chile dressing. Slideshow: More Peach Dishes

How to Make It


In a large bowl, combine the shallot, red chile, sugar and vinegar and let stand for 5 minutes. Whisk in the olive oil and season with salt and pepper. Add the peaches, jicama and pistachios and toss well. Fold in the arugula and season with salt and pepper. Serve right away.

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