Peach and Pistachio Salad

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.

  • Total Time:
  • Servings: 6

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  • 1 large shallot, thinly sliced
  • 1 large hot red chile, thinly sliced
  • 1/2 teaspoon sugar
  • 2 1/2 tablespoons white wine vinegar
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 3 underripe medium peaches, very thinly sliced
  • 1 small jicama (about 8 ounces), peeled and cut into 1/8-inch-thick matchsticks
  • 3/4 cup shelled, salted pistachios, coarsely chopped
  • 2 cups baby arugula

How to make this recipe

  1. 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.

Contributed By Photo © Evi Abeler Published August 2011

473275 recipes/peach-and-pistachio-salad 2013-12-06T23:40:59+00:00 Grace Parisi summer|fast-column|salads|6|fast|healthy|no-cook|vegetarian|weeknight-dinner|lunch august-2011 recipes,peach-and-pistachio-salad 473275

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