Personal chef, Margo Allen of Fridge2Table, demonstrated this recipe during our Just Peachy Festival in 2018.
6 yellow peaches
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
1/4 cup toasted sunflower seeds
2 jalapeños, seeded, finely chopped
Zest of 2 lemons
1 garlic clove
1/2 cup apple cider vinegar
1/2 cup olive oil
3 Tbsp. honey
1/2 tsp ground coriander
1/2 tsp ground cumin
salt & pepper, to taste
Cut cucumbers and peaches into 1/2” slices.
Chop herbs and jalapeños and add to cucumbers and peaches. Set aside.
Zest lemons and grate garlic into a bowl. Add apple cider vinegar, olive oil, honey, coriander, cumin, salt and pepper. Whisk until well combined and emulsified.
Pour apple cider vinaigrette over peach salad. Stir to combine.
Top with sunflower seeds just before serving.