Cilantro and pumpkin seeds stand in for traditional pesto ingredients in this easy salad recipe. Look for peaches in July and August, when they are at their peak. Serve the salad along with grilled chicken or fish for a healthy dinner that's ready in less than 30 minutes. Source: Diabetic Living Magazine, Summer 2019

Lauren Grant


Ingredient Checklist


Instructions Checklist
  • Place pepitas in a food processor: pulse until coarsely chopped, about 10 pulses. Add cilantro, parsley, lime juice, jalapeño, garlic, and salt; pulse until minced, about 20 pulses. With the processor running, stream in oil until just combined but still chunky.

  • Gently toss cucumbers, peaches, and scallions in a large bowl with the pesto mixture and vinegar until combined.


Tip: Pepitas are pumpkin seeds, but they differ from the seeds you scrape out of your Halloween pumpkin: they come from certain varieties of pumpkins that produce seeds without a tough outer hull. You can find pepitas in bulk bins in natural-foods stores and large supermarkets, and online at and elsewhere.

Nutrition Facts

128 calories; 8.4 g total fat; 1.3 g saturated fat; 201 mg sodium. 388 mg potassium; 12.5 g carbohydrates; 2.4 g fiber; 8 g sugar; 3.8 g protein; 951 IU vitamin a iu; 19 mg vitamin c; 28 mcg folate; 37 mg calcium; 2 mg iron; 65 mg magnesium;