Fresh Moves Recipes

Exclusive recipes from Kendall College.

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Refreshing Cucumber and Peach Salad

  • 2 cups diced peeled pitted peaches (about 1 1/2 pounds)
  • 1 cup diced unpeeled English hothouse cucumber
  • 3/4 cup diced red bell pepper
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoons apricot preserves
  • 1 teaspoon chopped canned chipotle chiles*
  • Salt and pepper, to taste
     

Directions

1. In a medium bowl, mix the peaches, cucumber, bell pepper, cilantro, lime juice, apricot preserves, and chipotle chiles. Season to taste with salt and pepper.

2. Can be prepared 2 hours ahead. Cover and refrigerate. Stir to blend before serving.

*Chipotle chiles are canned in adobo sauce, available at Latin American markets, specialty-foods stores, and some supermarkets.

Recipe developed by Kendall College, School of Culinary Arts.

 

 

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