Photo by Vanessa Stump
For this gorgeous salad, choose persimmons that are super soft. The riper the fruit, the sweeter the flavor. High in fiber, B and C vitamins, and plenty of antioxidants, the sweet persimmons pair perfectly with the arugula’s snap and the complexity of the pistachio dressing.
- Yield
- 2 servings
- Active Time
- 15 minutes
- Total Time
- 15 minutes
Ingredients
- Salad:
- 1/2 pound arugula, washed and spun dry
- 2 Fuyu persimmons, stemmed and sliced into thin rounds
- Pistachio vinaigrette:
- 1 tablespoon lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/8 cup water
- 1/4 cup pistachios
- 1/2 teaspoon sea salt
Preparation
- In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated.
- Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve.
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