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Blogging Marathon# 36: Week 4/ Day 2

Theme: Online Bookmarked Recipes

Dish: Persimmon Salad

This year’s winter has been brutal till now. Snow is something that is expected this time of the year, but the freezing temperatures have been really the killer. Arctic blast & polar vortex are the terms that are widely being used not just by the meteorologists but by everyone dealing with this harsh weather. Even with all that going on, life still moves on.

Coming back to today’s recipe, this is probably the simplest dish ever. I had some persimmons in the fridge and after enjoying some as is, I wanted to do something else with it. I saw the recipe for persimmon salad in Vegetarian times magazine, but I didn’t have the ingredients on hand. But the idea of making the salad stuck with me and google search led me to this recipe on LA times.

There is not much of a recipe for this dish, but the salad was so colorful that I couldn’t stop clicking. So here are some shots of the dish.

Print Recipe
Persimmon and Nuts Salad Yum
Persimmon and Nuts Salad
Course salad
Cuisine american
Prep Time 20 minutes
Servings
serving
Ingredients
  • 3 Persimmon (peeled and chopped into 10~12 wedges)
  • 1 Red Onion - small, thinly sliced
  • 1 Chilies Green - small, seeded and finely chopped
  • ¼ cup Pomegranate seeds
  • ¼ cup Nuts (I used chopped hazelnuts & pistachios, but original recipe had chopped walnuts)
  • 2 tbsps Cilantro - finely chopped
For the Dressing:
  • 2 tbsp Lemon Juice
  • 1 tbsp Garlic Olive Oil (original recipe used Walnut oil)
  • ½ tsp Cumin Ground
  • to taste Salt Pepper &
Course salad
Cuisine american
Prep Time 20 minutes
Servings
serving
Ingredients
  • 3 Persimmon (peeled and chopped into 10~12 wedges)
  • 1 Red Onion - small, thinly sliced
  • 1 Chilies Green - small, seeded and finely chopped
  • ¼ cup Pomegranate seeds
  • ¼ cup Nuts (I used chopped hazelnuts & pistachios, but original recipe had chopped walnuts)
  • 2 tbsps Cilantro - finely chopped
For the Dressing:
  • 2 tbsp Lemon Juice
  • 1 tbsp Garlic Olive Oil (original recipe used Walnut oil)
  • ½ tsp Cumin Ground
  • to taste Salt Pepper &
Persimmon and Nuts Salad
Instructions
  1. For the dressing: Combine all the ingredients for the dressing in a small bowl. Whisk well to combine.
  2. For the Salad: Combine persimmon, onion, green chilies in a mixing bowl. Drizzle the dressing and gently toss to combine.
  3. Turn out the salad onto the serving plate, sprinkle the pomegranate seeds, nuts and chopped cilantro. Serve immediately or refrigerate until ready to serve.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 36.

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9 thoughts on “Persimmon and Nuts Salad”

  1. It does look so colorful and inviting but I have issues with persimmon. I have a dry chalky aftertaste when I eat them so I don’t,

  2. It does look so colorful and inviting but I have issues with persimmon. I have a dry chalky aftertaste when I eat them so I don’t,

  3. When we lived in China, this was one of our fav.fruit and I used to eat them like there is no tomorrow! Never thought of making a salad out of it.After seeing your post, I miss it so much….

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