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
DRESSING
Olive oil – 1 tsp
Pomegranate vinegar – 1 tsp
White balsamic – 1 tsp
Pomegranate zatar – 1/2 tsp (optional)
Salt and rose pepper – by taste
This semy 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!
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