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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