Thursday, August 10, 2017

Peach and Cucumber Salad, something different for summer! #recipe #LindaWiken

I'm in a cottage kind of mood today, thinking back to the fab and fun writers retreat we had last month. We've been doing this for well over a decade and it's a highlight of the summer for us all.

My last recipe on Mystery Lovers' Kitchen was a veggie dish I made the second night there. Fellow MLK and good friend Victoria Abbott and I had that meal covered. My second dish for the evening was this Peach and Cucumber Salad that's quite different from what I'm used to. I cobbled the recipe together from one I found in Bon Appetit.

Take some fresh fruit and add some herbs, spices and lime juice...that's all it takes.  Now, since we were at a cottage, I took the easy way and substituted dried spices instead of using a whole clove and a cardamon pod. I also skipped the toasting of the spices and the pumpkin seed, and it tasted just fine. Maybe next time.  The chopping of the ingredients is what's most time consuming but it really is worth it. We all agreed.

I didn't get as many photos as I wanted  as things became quite hectic. But I think the recipe is fairly self-explanatory.

What you'll need: 

1/4 c. olive oil
1 garlic clove, grated
   tsp. clove
   tsp. cardamon seeds
1/2 tsp. coriander seeds
1/2 tsp. cumin
3 tbsp. parsley, chopped
3 tbsp. cilantro, chopped plus extra for garnish
pinch of Himalayan salt (or your choice)
3 tbsp. fresh lime juice
3 small cucumbers
3 yellow peaches, cut into 1-inch pieces
2 avocados, cut into 1-inch pieces
1 tsp. toasted sesame seeds
1/3 c. pumpkin seeds
1 small chili, grated or 1 tsp. crushed chili flakes

What to do: 

1. In a large bowl, mix the chile, parsley, garlic, lime juice and chopped cilantro with the coriander, clove, coriander, and cumin. Add 1/4. c. olive oil and stir. Season with the Himalayan salt.


2. Add the diced cucumber and toss then let it all sit for 5 minutes.

3. Finally, add the avocado, peaches and half the pumpkin seeds, tossing carefully to coat.

4. Serve topped with a drizzle of lime juice, sesame and remaining pumpkin seeds, and cilantro leaves for garnish.

And there you have a cool, colorful and cheery salad for any summer meal.

ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!

The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

 Coming March, 2018
Marinating in Murder, book #3

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase. 


  1. Love the mix of spices you used! I hope everyone gave it a thumbs-up.

  2. Strange as it seems, I dislike cucumber passionately, but I love the peaches and avocado combination. I am going to try putting that part of your recipe with chopped romaine lettuce and I'm sure the spices will make it delicious. Looking forward to Marinating in Murder next spring. Thanks Linda!
    Ever-anonymous Nancy R in Ottawa

  3. I remember that delicious salad! Yum. Off to share. Hugs.