Persimmon Salad


Winter time associates with mandarines 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 zatar – 1/2 tsp (optional)

Salt and rose pepper – by taste



Flaxseed oil – 2 tbsp

Grapeseed oil – 4 tbsp

White wine vinegar – 2 tbsp

Dijon mustard – 2 tbsp

Honey – 1 tbsp

Onion- 1 small, finely chopped (shallot or any other sweet onion type)

Garlic -1 clove , finely chopped

Lemon juice – 2 tbsp

Salt and pepper – by taste


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

Warm greetings to persimmon addicts! :))

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


Leave a Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Notify of

[…] sauces based on lychee suit semi-sweet salads very well. For example, persimmon salad or also mango-cucumber salad as an […]


[…] to its citrus flavor I adore to use it for fruit dishes such as power bowls and salads. I put it in persimmon salad and persimmon nice-cream, but it is also awesome for mango or banana […]