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.

Source: bonappetit.com

Course: Main Course

Yield: 4 servings

Serves: 4 Scale Update

Ingredients

• 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

Directions

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.