Savory Peach and Cucumber Salad
['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 seeds', '1 serrano chile, finely grated', '1 garlic clove, finely grated', '3 tablespoons finely chopped parsley', '3 tablespoons finely chopped cilantro, plus leaves with tender stems for serving', '3 tablespoons (or more) fresh lemon juice', '2 medium Persian cucumbers, cut into 1-inch pieces', '4 medium yellow peaches, cut into 1–1 1/2-inch pieces', '1 avocado, cut into 1-inch pieces', '1 teaspoon toasted sesame seeds', 'A spice mill or mortar and pestle']
Preheat oven to 350°F. Toast pumpkin seeds on a rimmed baking sheet, tossing halfway through, until golden brown and slightly puffed, 5–7 minutes; let cool. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt.
Meanwhile, toast cardamom, clove, coriander, and cumin in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove seeds from cardamom pod; discard pod. Finely grind seeds along with other spices in spice mill or with mortar and pestle. Mix in a large bowl with chile, garlic, parsley, chopped cilantro, lemon juice, and remaining 1/4 cup oil; season with salt. Add cucumber and toss. Let sit 5 minutes.
Add peaches, avocado, and half of the pumpkin seeds to cucumber mixture and season generously with salt; toss to coat. Taste and adjust seasoning with more salt and/or lemon juice.
Serve topped with sesame seeds, cilantro leaves, and remaining pumpkin seeds.
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