Winter time associates with mandarins for most of the people, but for me this is the season of persimmons first of all. It seems I eat at least one fruit every day and it is never enough until the end of the season. For this reason I decided to invent some new dishes with this very tasty and super healthy sunny fruit for a change.

COURSE: Lunch, Dinner

CUISINE: Plant-based, Vegan, Raw,  Gluten-Free

COOKING TIME: 10-15 min

CALORIES/per serving: 320 calories (57g carbs, 7g protein, 11g fats)

INGREDIENTS /per 1 serving

Persimmon – 1 *medium ripe

Cauliflower raw – 3 small buds

Pomegranate seeds – 1 handful

Cucumber – 1 small

Arugula – 1 cup

Cilantro – 2 sprigs

Seeds – handful *pumpkin, pine or mix of 4


Olive oil – 1 tsp

Pomegranate vinegar – 1 tsp

White balsamic – 1 tsp

Pomegranate zaatar – 1/2 tsp (optional)

Salt and rose pepper – by taste


This semi-sweet salad is so fresh and very rich in flavor. I wish you enjoy it together with me.

Warm greetings to persimmon addicts! :))

Let’s celebrate winter together taking the best from the time!


2 thoughts on “PERSIMMON SALAD

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