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spicy peach cucumber salad 736517151

Spicy Peach Cucumber Salad

A vibrant spicy peach cucumber salad with crunchy cucumber, jalapeño, and lime. Ready in 15 minutes for tacos, bowls, or straight from the bowl!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1
Course: Salads
Cuisine: Mexican
Calories: 25
Ingredients Method Nutrition Notes

Ingredients
  

  • 3/4 cup finely diced ripe yellow peaches
  • 1/2 cup finely diced cucumber preferably English cucumber
  • 2 Tbsp minced shallot
  • 2-3 Tbsp minced jalapeño seeded for milder heat, if desired
  • 1/4 cup chopped fresh cilantro leaves and tender stems
  • 1 Tbsp freshly squeezed lime juice
  • 1 pinch fine sea salt
  • 1 pinch freshly ground black pepper

Method
 

  1. In a medium bowl, combine the diced peaches, cucumber, shallot, jalapeño, cilantro, lime juice, salt, and pepper. Toss gently until all the ingredients are coated, then taste and adjust the seasoning. Add extra salt for savory depth, more lime juice for brightness, additional jalapeño for heat, or a few more diced peaches for sweetness.
  2. Serve right away with tortilla chips, spooned over burrito bowls, sprinkled onto tacos or salads, or eaten straight with a spoon.
  3. This salad is most vibrant when freshly made. Cover any leftovers and store in the refrigerator for up to 3 days; this preparation is not freezer friendly.

Nutrition

Calories: 25kcalCarbohydrates: 6gProtein: 1gSodium: 40mgFiber: 1gSugar: 4g

Notes

Use ripe but still firm peaches so the pieces hold their shape. For a milder kick, remove the jalapeño seeds and membranes before mincing. If you don't have English cucumber, use regular cucumber and peel it before dicing. This salad comes together quickly, making it a great last-minute side dish. Spoon it over grilled chicken, fish tacos, or black bean bowls for an easy meal. For a heartier salad, fold in a diced California Hass avocado just before serving. Leftovers keep in the fridge for up to 3 days, but do not freeze.

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