Savory Peach and Cucumber Salad
A refreshing summer salad combining sweet peaches with crisp cucumbers, creamy avocado, and toasted pumpkin seeds, all tossed in a fragrant Middle Eastern-inspired spice dressing. Perfect balance of fresh, crunchy, and aromatic flavors.
Ingredients
- •⅓ cup raw pumpkin seeds
- •1 tablespoon olive oil
- •1 to taste Kosher salt
- •1 pod cardamom pod
- •1 piece clove
- •½ teaspoon coriander seeds
- •½ teaspoon cumin seeds
- •1 piece serrano chile
- •1 clove garlic
- •3 tablespoons parsley
- •3 tablespoons cilantro
- •3 tablespoons lemon juice
- •2 medium Persian cucumbers
- •4 medium yellow peaches
- •1 whole avocado
- •1 teaspoon sesame seeds
- •1 piece spice mill or mortar and pestle
Cooking Instructions
- 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.
7 min
- 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 1/4 cup oil; season with salt. Add cucumber and toss. Let sit 5 minutes.
7 min
- 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.
5 min
- 4.
Serve topped with sesame seeds, cilantro leaves, and remaining pumpkin seeds.
2 min
