Peach and Cucumber Salad

everyone needs a good summer salad
Everyone needs a good summer salad
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⅓ cup Pumpkin seeds raw
1 tbsp Olive oil divided
to taste Kosher Salt
1 Cardamom pods
1 Cloves whole
½ tsp Coriander seeds
½ tsp Cumin seeds
1 Serrano chili finely grated
1 clove Garlic finely grated
3 tbsp Parsley finely chopped
3 tbsp Cilantro finely chopped, plus leaves with tender stems for serving
3 tbsp Lemon juice fresh
2 Persian cucumbers medium, cut into 1-inch pieces
4 Peaches medium, cut into 1-1 ½-inch pieces
1 Avocado cut into 1-inch pieces
1 tsp Sesame seeds toasted

Nutritional information

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    Peach and Cucumber Salad


    Make this Peach and Cucumber Salad when you are craving something fresh and peachy! I am so thrilled to share with you one of my favorite summer salad recipes with fruit. It is juicy, flavorful, quick and healthy. Besides, it is a surprisingly delicious way to use fresh peaches, which are just in season.

    This summer salad recipe comes together quickly – in about 15 minutes, and reveals Middle Eastern flavors that I love so much. The combination of spices – cardamom, clove, cumin and coriander seeds, chili, and garlic makes for a super flavorful and delicious salad. To bring out their rich and aromatic flavors, toast the spices (except for the chili and garlic) briefly in a dry skillet. Once the spices give off their aroma, transfer them to a sheet pan. Let them cool before grinding with a mortar and pestle or in a spice mill if you have one.

    To make the Peach and Cucumber Salad, you will need the following ingredients:

    Ingridiens for Peach and Cucumber Salad

    Steps to make Peach and Cucumber Salad


    Toast pumpkin seeds


    In a small dry skillet over a medium heat, toast ⅓ cup pumpkin seeds, moving them around constantly, until lighter in color and slightly puffed, 3 to 4 minutes.


    Mix pumpkin seeds with oil and salt


    Transfer to a bowl and toss with 1 tablespoon olive oil and season with kosher salt to taste.


    Toast spices


    In the same skillet over a medium heat, toast 1 cardamom pod, 1 whole clove, ½ teaspoon coriander seeds, and ½ teaspoon cumin seeds, tossing occasionally, until fragrant for about 2 minutes. Let cool.


    Grind seeds


    Remove the seeds from the cardamom pod and discard the pod. Finely grind the seeds and spices with a mortar and pestle or in a spice mill if you have one.


    Make dressing


    In a large salad bowl, mix the spices along with 1 finely grated serrano chili, 1 finely grated clove garlic, 3 tablespoons finely chopped parsley, 3 tablespoons finely chopped cilantro, 3 tablespoons fresh lemon juice, and remaining ¼ cup olive oil and season with salt to taste.


    Add cucumbers


    Add 2 chopped cucumbers, toss and leave to sit for 5 minutes.


    Add peaches, avocado, and pumpkin seeds


    Add in peaches, avocado, and half of the pumpkin seeds, season with salt and toss to coat. Taste and adjust the seasoning with salt or lemon juice if needed.



    Serve garnished with the remaining pumpkin seed, sesame seeds, and cilantro leaves. Enjoy!

    This Peach and Cucumber Salad is a perfect mixture of textures and flavors. With sweet peaches, cool cucumbers, fresh herbs, and vibrant spices this is a perfect summer salad! Made it? Let us know in the comments below, and don’t forget to tag us @cookmerecipes on Instagram!

    Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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    Total Reviews: 1

    Refreshing and delicious salad!

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