Rating: 5 stars
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


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 nuts.com and elsewhere.

Nutrition Facts

128 calories; protein 3.8g; carbohydrates 12.5g; dietary fiber 2.4g; sugars 7.9g; fat 8.4g; saturated fat 1.3g; vitamin a iu 951.1IU; vitamin c 18.9mg; folate 28.2mcg; calcium 37.2mg; iron 1.6mg; magnesium 64.8mg; potassium 387.6mg; sodium 201.2mg.

Reviews (1)

Rating: 5 stars
This tasted great! I shared it with family and they loved it too! My peaches were not quite ripe or fully sweet but it still turned out very well. I found the recipe in Diabetic Living Magazine which is not longer published. I was happy to find the recipe still available online. Read More