Avocado Peach Salad with Mint, Za’atar and Sunflower Seeds

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  • Author:
  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Cuisine: American


This avocado peach salad is perfect for using up end-of-summer produce! (Inspired by this Bon Appetit recipe)



  • 2 ripe peaches, pitted and sliced into wedges
  • 1 seedless English cucumber, partially peeled and cut into -inch-thick diagonal slices
  • 1 ripe avocado, peeled, pitted and diced
  • 1 tablespoon finely minced fresh mint leaves (See Note 1)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon za’atar
  • ¼ teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1/3 cup toasted sunflower seeds (See Note 2)


  1. Combine all the ingredients in a large mixing bowl, holding on to some of the sunflower seeds for garnishing. Gently toss to combine, then taste and adjust the seasonings, if needed. Transfer to a serving platter, garnish with the remaining seeds, and serve immediately.


  1. If you don’t like/can’t find fresh mint, use basil or cilantro.
  2. Freshly toasted seeds are always better than store-bought. To toast raw sunflower seeds, place them in a small dry skillet over medium-low heat. Toast, tossing occasionally, until the seeds are fragrant and lightly golden, 3 to 4 minutes. Transfer to a plate to cool.


  • Calories: 235
  • Fat: 19.1 g
  • Carbohydrates: 17.6 g
  • Fiber: 5.6 g
  • Protein: 3.4 g

Keywords: salad, summer, avocado, peach, cucumber

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