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.
1serrano chileseeds removed and chopped - or jalapeno
3tablespoonsfresh cilantrochopped - omit it if you are not a fan
3tablespoonsfresh parsleychopped
1tablespoonlemon juicefreshly squeezed
½teaspoonkosher salt
For The Salad:
4medium size yellow peachesripened & sliced with the skin on
2Persian cucumberssliced thinly
1ripe avocadocut 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.