Savory Peach and Cucumber Salad

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Savory Peach and Cucumber Salad

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


Course: Main Course

Yield: 4 servings

Serves: 4 Scale Update


  • 80 mL raw pumpkin seeds
  • 15 mL plus ¼ cup olive oil
  • Kosher salt
  • 1 cardamom pod
  • 1 whole clove
  • 3 mL coriander seeds
  • 3 mL cumin seeds
  • 1 serrano chile finely grated
  • 1 garlic clove finely grated
  • 45 mL finely chopped parsley
  • 45 mL finely chopped cilantro plus leaves with tender stems for serving
  • 45 mL (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
  • 5 mL toasted sesame seeds
  • spice mill or mortar and pestle


  1. Preheat oven to 350°. 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.
  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.
  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.
  4. Serve topped with sesame seeds, cilantro leaves, and remaining pumpkin seeds.
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I am a mother, wife, friend and dreamer. And I believe "life is better when we do it together".

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