Peach & Cucumber Salad with Pepita Pesto
Serves 6
Active Time: 20 minutes
Total Time: 20 minutes
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 jalapeno pepper (1/2 small pepper)
- 1 medium clove garlic, quartered
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 1/2 English cucumbers, thinly sliced (about 4 1/2 cups)
- 3 fresh peaches, quartered and sliced
- 4 scallions, thinly sliced
- 2 tablespoons white-wine vinegar
Directions
1. Place pepitas in a food processor: pulse until coarsely chopped, about 10 pulses. Add cilantro, parsley, lime juice, jalapeno, garlic and salt; pulse until minced, about 20 pulses. With the processor running, stream in oil until just combined but still chunky.
2. Gently toss cucumbers, peaches and scallions in a large bowl with the pesto mixture and vinegar until combined.
Recipe nutrition per serving: 128 Calories, Total Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 13 g, Fiber: 2 g, Protein: 4 g, Sodium: 201 mg, Potassium: 388 mg, Iron: 2 mg, Folate: 28 mcg, Calcium: 37 mg, Vitamin A: 951 IU, Vitamin C: 19 mg.
By Lauren Grant
