Savory Peach And Cucumber Salad Recipes

EASY CUCUMBER, PEACH, AND BASIL SALAD

Steps:

• Prep the vegetables: Add the chopped peaches and cucumbers to a large bowl.
• Make the vinaigrette: In the bowl or a mini food processor or blender, combine the oil, vinegar, lime zest and juice, honey, basil, salt and pepper. Pulse until the basil is finely chopped and the vinaigrette is completely emulsified.
• Dress the produce: Pour the vinaigrette over the peach and cucumber mixture. Stir to coat evenly.
• Serve: Transfer to a serving platter, garnish with torn basil leaves and serve immediately.

SAVORY PEACH AND CUCUMBER SALAD

Steps:

• 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.
• 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.
• 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.
• Serve topped with sesame seeds, cilantro leaves, and remaining pumpkin seeds.

PEACH AND CUCUMBER SALSA

Steps:

• Mix all ingredients in medium bowl. Season salsa to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Stir to blend before serving.)
• *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.