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avocado peach salad in a bowl from the top view
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5 from 2 votes

Avocado Peach Salad Recipe

This Avocado Peach Salad recipe is the perfect vegan summer salad featuring fresh peaches, along with ripe avocados, toasted pumpkin and sesame seeds. Packed with sweet, savory and crunchy flavors, this easy salad recipe is all you need for your summer get-togethers.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Diet: Vegan
Servings: 4 servings
Author: Aysegul Sanford

Ingredients

For The Toasted Seeds:

  • 1/3 cup raw pumpkin seeds (unsalted)
  • 1 tablespoon sesame seeds

Salad Dressing Ingredients:

  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ cup extra virgin olive oil
  • 1 serrano chile seeds removed and chopped - or jalapeno
  • 3 tablespoons fresh cilantro chopped - omit it if you are not a fan
  • 3 tablespoons fresh parsley chopped
  • 1 tablespoon lemon juice freshly squeezed
  • ½ teaspoon kosher salt

For The Salad:

  • 4 medium size yellow peaches ripened & sliced with the skin on
  • 2 Persian cucumbers sliced thinly
  • 1 ripe avocado cut into small cubes

Instructions

  • Toast the seeds: Place pumpkin seeds and sesame seeds in a non-stick skillet. Toast in medium heat, stirring frequently, until golden brown, 5-7 minutes. Do not leave sight of it as it can burn easily. Set aside to cool.
  • Make the salad dressing: In a large salad bowl, mix together ground coriander, ground cumin, olive oil, Serrano chile, cilantro, parsley, lemon juice, and salt.
  • Assemble salad: Add the sliced peaches, cucumbers, and avocado to the same bowl. Gently toss to ensure that peaches, cucumbers and avocados are coated with the dressing and herbs.
  • Sprinkle with pumpkin and sesame seeds. Give it a toss.
  • Taste and season with more salt, if necessary. Serve immediately.

Notes

  • Pick ripe fruit: I find that this salad works best with peaches that are ripened. Though you do not want them to be too ripened that it's mushy.
  • Storage: This peach avocado salad will keep for up to 1 day covered tightly with plastic wrap in the fridge. After that, I find the avocado starts to turn slightly brown and bitter - and you lose too much of the crunch from the cucumbers. Wake up the leftovers with an extra squeeze of lemon.

Nutrition

Serving: 1g | Calories: 308kcal | Carbohydrates: 21g | Protein: 5g | Fat: 25g | Saturated Fat: 4g | Sodium: 298mg | Potassium: 639mg | Fiber: 7g | Sugar: 14g | Vitamin A: 879IU | Vitamin C: 22mg | Calcium: 43mg | Iron: 2mg

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