It’s time for summer salads with garden veggies in season. What grows in your mom’s or grandmother’s garden? I think these are definitely beets, green pea pods, raspberries, parsley and many other. So this salad is combination of them, but in very fancy way.

What do you like to have on a hot summer day for lunch?

Fresh salad with plenty of garden goods in the season is a perfect choice for me. And this salad is loaded with vitamins from local seasonal berries and vegetables, what makes it even more

Why do I like to play with different ingredients to discover new dressings?

The biggest problem for most people to start eating plant-based is the taste of food. Imagine to say no to meat, neither cheese, other milk products or eggs.. and any dish seems to be tasteless and boring. But this is not truth, if

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)

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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

DRESSING

Olive oil – 1 tsp

Pomegranate vinegar – 1 tsp

White balsamic – 1 tsp

Pomegranate zaatar – 1/2 tsp (optional)

Salt and rose pepper – by taste

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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!