Savory Peach & Cucumber Salad

from Kismet Restaurant via Bon Appetit

serves 4


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 Suyo or Itachi cucumbers, cut into 1-inch pieces

4 medium peaches, cut into 1–1/2-inch pieces

1 avocado, cut into 1-inch pieces

1 teaspoon toasted sesame seeds


Preheat oven to 350°. 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.

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.

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, cilantro leaves, and remaining pumpkin seeds.

Lael Gerhart