Savory Peach and Cucumber Salad
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant savoury peach and cucumber salad is a refreshing celebration of summer produce. By combining succulent yellow peaches with crisp Persian cucumbers and creamy avocado, it offers a sophisticated balance of textures that works beautifully as a light lunch or a standout side dish for a weekend barbecue. The dressing, infused with freshly toasted cardamom, cumin and a hint of serrano chilli, provides a warm, aromatic depth that elevates the natural sweetness of the fruit.
As a nutritious vegan option, this recipe is packed with healthy fats and vibrant herbs like parsley and coriander. The addition of toasted pumpkin seeds and sesame seeds provides a satisfying crunch and a boost of plant-based protein. It is best assembled just before serving to maintain the contrast between the juicy peaches and the crisp vegetables, ensuring every bite is full of bright, zesty flavour.
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Ingredients for Savory Peach and Cucumber Salad
45g raw pumpkin seeds
1 tablespoon plus 60ml olive oil
Kosher salt
1 cardamom pod
1 whole clove
1/2 teaspoons coriander seeds
1/2 teaspoons cumin seeds
1 serrano chilli, finely grated
1 garlic clove, finely grated
3 tablespoons finely chopped parsley
3 tablespoons finely chopped coriander, plus leaves with tender stems for serving
45ml (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
How to make Savory Peach and Cucumber Salad
Back to contentsPreheat oven to 177°C. 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 tablespoon 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 chilli, garlic, parsley, chopped coriander, lemon juice, and remaining 60ml 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, coriander leaves, and remaining pumpkin seeds.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors

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