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.

Lauren Grant
Source: Diabetic Living Magazine, Summer 2019

Gallery

Advertisement

Ingredients

Ingredient Checklist

Directions

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.

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

Tips

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 nuts.com and elsewhere.

Nutrition Facts

128 calories; protein 3.8g 8% DV; carbohydrates 12.5g 4% DV; exchange other carbs 1; dietary fiber 2.4g 10% DV; sugars 7.9g; fat 8.4g 13% DV; saturated fat 1.3g 7% DV; cholesterolmg; vitamin a iu 951.1IU 19% DV; vitamin c 18.9mg 32% DV; folate 28.2mcg 7% DV; calcium 37.2mg 4% DV; iron 1.6mg 9% DV; magnesium 64.8mg 23% DV; potassium 387.6mg 11% DV; sodium 201.2mg 8% DV.