Peach Month means we are enjoying peaches not only daily, but multiple times a day. It is easy to do when they are added to yogurt for breakfast and grilled then adorned with vanilla ice cream at the end of the day. Peaches are great at both of those things, but there are other ways to enjoy them as well.
Peaches are delectable as part of a Caprese Salad. They are also a wonderful addition to chicken salad and go well with pesto. But the duo of peaches and cucumbers seems a bit unlikely at first glance. Eric was hesitant, but willing to give it a chance when I broached trying the recipe. It was a good gamble. The clean, sweet taste of the peaches pairs amazingly well with the crisp freshness of cucumbers. Pepitas (pumpkin seeds) add a light & nutty flavor to the tantalizing cilantro-parsley pesto, made with a dash of lime juice for an added flavor boost. The unlikely combination of peaches & cucumbers has become our latest go-to peach side dish. For as long as we can get the tree-ripened fruit, that is!
Peach & Cucumber Salad with Pepita Pesto
Peach & Cucumber Salad with Pepita Pesto (adapted from eatingwell.com) Time Required: 20 minutes, Serves: 6
Ingredients:
- 1/3 cup unsalted pepitas
- 1/2 cup fresh cilantro leaves and tender stems
- 1/2 cup fresh parsley leaves
- 2 tablespoons lime juice
- 1 tablespoon coarsely chopped seeded jalapeño pepper ( 1/2 small pepper)
- 1 medium clove garlic, quartered
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 cucumbers, seeded and thinly sliced (about 4 cups)
- 3 fresh peaches, quartered and sliced
- 4 scallions, thinly sliced
- 2 tablespoons white wine vinegar
Directions:
Place the pepitas in a food processor. Pulse the processor until the pepitas are coarsely chopped, about 10 pulses.
Start with the pepitas.
Add the cilantro, parsley, lime juice, jalapeño, garlic, and salt to the processor. Pulse until everything is minced, about 20 pulses.
Add the herbs to the processor.
With the processor running, stream in the oil, pulsing just until it is all combined but still chunky.
The pesto is ready!
Prep the scallions, cucumbers, & peaches.
Gently toss the cucumbers, peaches, and scallions in a large bowl with the vinegar.
Add the vinegar to the fruits.
Add in the pesto and mix until it is combined. Serve immediately.
Add in the pesto.
Mix the ingredients together thoroughly.
This salad made a great side for grilled chicken!
Refrigerate any leftovers tightly covered.
I love this combination! ~Linda
Peach & Cucumber Salad with Pepita Pesto (adapted from eatingwell.com) Time Required: 20 minutes, Serves: 6
Ingredients:
- 1/3 cup unsalted pepitas
- 1/2 cup fresh cilantro leaves and tender stems
- 1/2 cup fresh parsley leaves
- 2 tablespoons lime juice
- 1 tablespoon coarsely chopped seeded jalapeño pepper ( 1/2 small pepper)
- 1 medium clove garlic, quartered
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 cucumbers, seeded and thinly sliced (about 4 cups)
- 3 fresh peaches, quartered and sliced
- 4 scallions, thinly sliced
- 2 tablespoons white-wine vinegar
Directions:
Place the pepitas in a food processor. Pulse the processor until the pepitas are coarsely chopped, about 10 pulses. Add the cilantro, parsley, lime juice, jalapeño, garlic, and salt to the processor. Pulse until everything is minced, about 20 pulses. With the processor running, stream in the oil, pulsing just until it is all combined but still chunky.
Gently toss the cucumbers, peaches, and scallions in a large bowl with the vinegar. Add in the pesto and mix until it is combined. Serve immediately. Refrigerate any leftovers tightly covered.