From our kitchen to yours!

Savory Peach and Cucumber Salad

A refreshing dish that combines the sweetness of ripe peaches with the crisp, cool crunch of cucumbers.

Ingredients:

N

4 medium peaches*, cut into 1-1½-inch pieces

N

1 /3 cup raw pumpkin seeds

N

1 tablespoon plus ¼ cup olive oil

N

Kosher salt

N

1 cardamom pod

N

1 whole clove

N

½ teaspoon coriander seeds

N

½ teaspoon cumin seeds

N

1 serrano chile, finely grated

N

1 garlic clove, finely grated

N

3 tablespoons finely chopped parsley

N

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

N

3 tablespoons (or more) fresh lemon juice

N

2 medium Persian cucumbers, cut into 1-inch pieces

N

1 avocado, cut into 1-inch pieces

N

1 teaspoon toasted sesame seeds

*Can use white or yellow peaches.

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 a spice mill or with mortar and pestle. Mix in a large bowl with chile, garlic, parsley, chopped cilantro, lemon juice, and remaining¼ 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.

Recipe by by Bon Appetit, adapted by Georgia Peach Truck.