This toasted pecan, cucumber, basil, and peach salad is super fresh and incorporates summer and fall flavors into one great gluten and dairy free dish. It’s also super quick and sugar-free.
Fall might be here, but I’m holding onto Spring.
This toasted pecan, cucumber, basil, and peach salad is super fresh and incorporates summer and fall flavors into one great dish.
Juicy peaches and refreshing cucumber give a burst of summer, which nicely complements toasty fall-inspired pecans.
The lettuce is a mix of heat-loving and cold tolerant greens. It’s a great way to use the late summer harvest while fall seeps in.
Our CSA and garden are still producing tons of fresh greens and you can still find a few fresh peaches.
Balancing the salad – fresh – toasty – savory – crunchy
When I make a salad I like it to have a complexity of not only flavors but also textures.
I like a crunch when I want to make me feel like I’m eating something of substance. In this recipe, toasted walnuts or pecans give a nice crunch and an aromatic nutty flavor.
If you are allergic to nuts, try roasted sesame or pumpkin seeds for the same effect.
The Greens and the Green Goddess Dressing
The greens can be whatever you have on hand. I recommend using a mix of lighter greens like butter lettuce with some deep green colored veggies, like spinach or swiss chard. For this preparation, I had butter lettuce, swiss chard, and spinach, but any combo of mixed greens would work.
There are many varieties of green goddess dressing, so feel free to use your favorite. I love Tessamae’s because of the ingredient list. I can read all of the ingredients and there is no hidden corn, sugar, soy, flavoring or wheat. You can find the Tessamae green goddess here online and in some health food stores. I just get mine shipped to me.
Toasting the nuts – and tasty nut alternatives
I toasted the pecans on the stove top for 5-7 minutes until slightly aromatic. Be careful not to overcook these as they can burn quickly.
If you prefer, you can also toast the nuts or seeds in the oven. In that case, simply preheat the oven to 350 and spread the nuts or seeds flatly on a baking sheet. Toast in the oven for 5-7 minutes or until aromatic and slightly nuttier in taste.
If you have an allergy to nuts, you can easily replace these with seeds. Sesame seeds will add an awesome nutty flavor, sans nuts. Pumpkin seeds will be nice and crunchy.
You can toast the seeds in the same way you would toast the pecans or walnuts.
Toasted Pecan, Cucumber, Basil, and Peach Salad Recipe
I hope this salad brings you all the tasty flavors of fall and crisp, freshness of summer. How else do you like to merge the seasons?
Pin for Later!
Want to try another Peach Salad?
Try these delicious and adorable tomato peach salad stacks featuring fresh mint. Super delicious and nutritious.
Toasted Pecan, Cucumber, Basil, and Peach Salad
This toasted pecan, cucumber, basil, and peach salad is super fresh and incorporates summer and fall flavors into one great gluten and dairy free dish. It's also super quick and sugar free
- 4 cups mixed greens I used swiss chard, spinach, and butter lettuce
- 1 tbsp green goddess dressing I used Tessamae's Whole 30 friendly dressing
- 1/4 cup pecans can sub for walnuts or pumpkin seeds
- 2 peaches
- Handful of lemon basil can sub for regular basil
- 3 lemon cucumbers can sub 1/4 of a regular green cucumber
On a skillet on medium-high toast pecans or walnuts for 5-7 minutes. Be careful not to let them blacken as they will turn from toasty to burnt quickly. They will turn aromatic and taste toasted when finish. I recommend tasting one to see if it's ready.
Dice cucumbers, Slice peaches
Toss greens, basil, and cucumber with dressing.
Top with nuts and peaches
Serve and Enjoy!
Can use toasted pumpkin seeds or walnuts instead of nuts. Use completely toasted pumpkin seeds.