Summer Relish: Cucumber + Peach

By Sara Strother

1 English cucumber, seeds removed and diced
1 peach, pitted and diced
3 dino kale leaves, minced
1/4 c red onion, diced
1 T honey
2 T olive oil
1 tsp lime salt (This is a real product. Mine came from Santa Barbara. If you can’t find it use sea salt and squeeze in some lime to substitute)
few cracks of pepper

Mix and let sit 5 minutes for kale to wilt. If you minced it good it actually takes like one minute.
I used this in a bean taco but I bet it would go great with white fish, or tossed with salad greens, or scooped with tortilla chips.



Known for her attention to detail, challenging practices and poetic integration of yoga philosophy, Sara provides students with a rich experience for growth physically and mentally. There is always an aim for movement in class; be it a pinnacle pose, working a key action, or contemplating a specific theme.  Check her out on or in Chicago at yogaview.  Sara has been a committed student to yoga since 1999.  She holds teaching certifications since 2004 and continually studies under Noah Maze of YogaMaze and local Iyengar teachers.  She’s a mother, a hiker, and a plant-based dynamo in the kitchen. Visit Sara at


Leave a Reply

Your email address will not be published. Required fields are marked *