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

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

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

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.

TagsSalad Peach Stone Fruit Fruit Cucumber Vegetable Cardamom Herbs & Spices Serrano Chile Chile Parsley Cilantro Avocado Pumpkin Seed Seed Side Dinner Dairy Free Gluten Free Vegan Vegetarian Summer Bon Appétit

Recipe notes

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes

43 Peach Recipes That Make the Most of Summer's Juiciest Fruit

Fruit Deserves a Spot In Your Salad

35 Ways to Take Fruit Salad Up a Notch