Cucumber Peach Salad
This simple Cucumber Peach Salad with herbs and avocado is the ultimate summer refresher. Ready in 20 minutes and perfect for summer entertaining or make-ahead lunches.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Salad/Side Dish
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 6
- 2 Tbsp. seasoned rice vinegar
- 2 Tbsp. fresh lime juice
- 1 medium shallot, thinly sliced
- 1 lb. Persian or English cucumbers, thinly sliced
- 2 medium peaches (or 3 small), cored and cut into chunks
- 1 medium avocado, cubed
- 1/4 cup thinly sliced fresh basil leaves
- 3 Tbsp. finely chopped fresh mint leaves
- 1 tsp. ground sumac
- 1/4 cup extra-virgin olive oil
- Kosher or sea salt to taste
In a small bowl, combine rice vinegar, lime juice, and shallots. Let shallots soak for at least 10 minutes.
In a large bowl, combine cucumber, peaches, avocado, basil, and mint. Add soaked shallot mixture, sumac, extra-virgin olive oil, and a few pinches of salt; toss well to combine. Taste and season with a pinch more salt, if needed.
- If the salad tastes a little bland, it likely just needs a pinch more salt. Cucumber and avocado especially benefit from extra salt/seasoning!
- Upon refrigerating, the avocado will slightly brown and soften, however the flavors should stay sharp. You can refrigerate leftovers for up to 3 days.
Serving: 1.25cups | Calories: 171kcal | Carbohydrates: 13g | Protein: 1g | Fat: 13g | Saturated Fat: 1.5g | Sodium: 291mg | Fiber: 3g | Sugar: 8g