Savory Peach and Cucumber Salad

Kismet Restaurant in L.A., via Bon Appetit

1/3 cup raw pumpkin seeds
1 tablespoon plus 1/4 cup olive oil
kosher salt
1 cardamom pod
1 whole clove
1/2 teaspoon coriander seeds
1/2 teaspoon cumin
1 serrano chile, finely grated (optional)
1 garlic clove, finely grated
3 tablespoons finely chopped parsley
3 tablespoons finely chopped cilantro
3 tablespoons lemon juice
All the cucumbers from your box, cut into 1 inch pieces
All the peaches from your box, cut into 1 inch pieces
1 avocado, cut into 1” pieces
1 teaspoon toasted sesame seeds

Toast your pumpkin seeds on a rimmed baking sheet in a 350º oven, tossing halfway through, until they are golden brown and slightly puffed. Transfer to a bowl and toss with the 1 tablespoon olive oil. Toast the cardamom, clove, coriander and cumin in a dry, small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove the seeds from the cardamom pod and discard the pod. Finely grind all the spices in a spice mill or mortar and pestle. Mix the spices in a large bowl with the chile, garlic, parsley, chopped cilantro, lemon juice and remaining 1/4 cup olive oil and season with salt and pepper. Add the cucumber and toss. Let sit 5 minutes. Add the peaches, avocado and half of the pumpkin seeds to the cucumber mixture and season with salt. Toss to coat. Taste and adjust the seasoning with more salt and lemon juice if needed. Serve tossed with the sesame seeds, a few extra cilantro leaves and the remaining pumpkin seeds.