Receta de ensalada de aguacate y melocotón

Ingredientes

• 1/3 cup raw pumpkin seeds ((unsalted))
• 1 tablespoon sesame seeds
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 cup extra virgin olive oil
• 1 serrano chile (seeds removed and chopped - or jalapeno)
• 3 tablespoons fresh cilantro (chopped - omit it if you are not a fan)
• 3 tablespoons fresh parsley (chopped)
• 1 tablespoon lemon juice (freshly squeezed)
• 1/2 teaspoon kosher salt
• 4 medium size yellow peaches (ripened & sliced with the skin on)
• 2 Persian cucumbers (sliced thinly)
• 1 ripe avocado (cut into small cubes)

Preparación

1. 1

   Toast the seeds: Place pumpkin seeds and sesame seeds in a non-stick skillet. Toast in medium heat, stirring frequently, until golden brown, 5-7 minutes. Do not leave sight of it as it can burn easily. Set aside to cool.

2. 2

   Make the salad dressing: In a large salad bowl, mix together ground coriander, ground cumin, olive oil, Serrano chile, cilantro, parsley, lemon juice, and salt.

3. 3

   Assemble salad: Add the sliced peaches, cucumbers, and avocado to the same bowl. Gently toss to ensure that peaches, cucumbers and avocados are coated with the dressing and herbs.

4. 4

   Sprinkle with pumpkin and sesame seeds. Give it a toss.

5. 5

   Taste and season with more salt, if necessary. Serve immediately.