Savory Peach and Cucumber Salad

Name: Savory Peach and Cucumber Salad
Yield: 4 servings
Ingredients: ⅓ cup raw pumpkin seeds; 1 tablespoon plus ¼ cup olive oil; Kosher salt; 1 cardamom pod; 1 whole clove; ½ teaspoon coriander seeds; ½ teaspoon cumin seeds; 1 serrano chile, finely grated; 1 garlic clove, finely grated; 3 tablespoons finely chopped parsley; 3 tablespoons finely chopped cilantro, plus leaves with tender stems for serving; 3 tablespoons (or more) fresh lemon juice; 2 medium Persian cucumbers, cut into 1-inch pieces; 4 medium yellow peaches, cut into 1–1½-inch pieces; 1 avocado, cut into 1-inch pieces; 1 teaspoon toasted sesame seeds; A spice mill or mortar and pestle

By Sara Kramer

July 21, 2017

Photo of savory peach and cucumber salad on a white plate on top of a wooden table.

Photo by Michael Graydon & Nikole Herriott

This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O’Henry for this salad recipe.

Recipe information

Yield
4 servings

Ingredients

⅓

cup raw pumpkin seeds

tablespoon plus ¼ cup olive oil

Kosher salt

cardamom pod

whole clove

teaspoon coriander seeds

teaspoon cumin seeds

serrano chile, finely grated

garlic clove, finely grated

tablespoons finely chopped parsley

tablespoons finely chopped cilantro, plus leaves with tender stems for serving

tablespoons (or more) fresh lemon juice

medium Persian cucumbers, cut into 1-inch pieces

medium yellow peaches, cut into 1–1½-inch pieces

avocado, cut into 1-inch pieces

teaspoon toasted sesame seeds

A spice mill or mortar and pestle

Need to make a substitution?

Preparation

Step 1
Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet, tossing halfway through, until golden brown and slightly puffed, 5–7 minutes; let cool. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt.
Step 2
Meanwhile, toast cardamom, clove, coriander, and cumin in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove seeds from cardamom pod; discard pod. Finely grind seeds along with other spices in spice mill or with mortar and pestle. Mix in a large bowl with chile, garlic, parsley, chopped cilantro, lemon juice, and remaining ¼ cup oil; season with salt. Add cucumber and toss. Let sit 5 minutes.
Step 3
Add peaches, avocado, and half of the pumpkin seeds to cucumber mixture and season generously with salt; toss to coat. Taste and adjust seasoning with more salt and/or lemon juice.
Step 4
Serve topped with sesame seeds, cilantro leaves, and remaining pumpkin seeds.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes