Best Peach Cucumber Simple Salad Recipes
PEACH & CUCUMBER SIMPLE SALAD
A super simple salad/side dish that works well with a hot dish, such as one with chilies, because it's cooool. I actually add the vinegar pretty much by eye without measuring. I don't add salt, but feel free to do so. It's great if you can let it sit a bit before serving so the flavors have a chance to meld, but it also works as a side dish to throw together at the last minute.
Provided by echo echo
Categories Fruit
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine peach and cucumber slices in a bowl.
- Mix together the vinegar through pepper and toss with the peach and cucumber.
PEACH & CUCUMBER SALAD
Make and share this Peach & Cucumber Salad recipe from Food.com.
Provided by Hippie2MARS
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- First, prepare the vinaigrette by whisking together the oil, honey, lemon juice and zest, salt and pepper.
- Gently stir in the fresh mint; set viniagrette aside while preparing other ingredients.
- Cut the peach in half and remove the pit, then thinly slice.
- Thinly slice cucumber into half moon slices.
- Place the cucumber and peach slices in a medium-sized bowl, then add the vinaigrette and toss to combine.
- Allow to marinate, covered, at room temperature for 20 minutes.
- Just before serving, add the almonds to the salad and toss lightly.
Nutrition Facts : Calories 140, Fat 10.5, SaturatedFat 1.2, Sodium 293.8, Carbohydrate 11.6, Fiber 2.6, Sugar 7, Protein 2.7
SAVORY PEACH AND CUCUMBER SALAD
This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O'Henry for this salad recipe.
Provided by Sara Kramer
Categories Bon Appétit Salad Side Cucumber Peach Avocado Coriander Sesame Cumin Cardamom Summer Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. 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.
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