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Savory Peach and Cucumber Salad

Name: Savory Peach and Cucumber Salad
Ingredients: 1/3 cup raw pumpkin seeds; 1 tablespoon plus 1/4 cup olive oil; Kosher salt; 1 cardamom pod; 1 whole clove; 1/2 teaspoon coriander seeds; 1/2 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 1–1 1/2-inch pieces; 1 avocado, cut into 1-inch pieces; 1 teaspoon toasted sesame seeds; A spice mill or mortar and pestle

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
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.
4.
Serve topped with sesame seeds, cilantro leaves, and remaining pumpkin seeds.

Recipes sourced from Epicurious.com.

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