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Add a photoServings: 8
Ingredients
- 2 lb Fuyu persimmons see * Note Juice of 1 lime
- 1/2 tsp grnd cumin
- 1/2 x serrano chile seeded, chopped Salt to taste
- 1 Tbsp. walnut oil
- 1/4 c. pomegranate seeds
- 3 Tbsp. minced walnuts toasted
- 2 Tbsp. minced cilantro
Directions
- * Note: Fuyus are the small, crisp persimmons. They're only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad.
- Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.
- In a small lidded jar, combine the lime juice, cumin, about half of the chile, a dash of salt and the walnut oil. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just sufficient chile to add in a suggestion of heat. If you'd like it hotter, add in more and shake again.
- Combine the persimmons and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds, walnuts and cilantro. Taste and add in more salt or possibly lime juice if necessary.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 6g | |
| Recipe makes 8 servings | |
| Calories 26 | |
| Calories from Fat 22 | 85% |
| Total Fat 2.57g | 3% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 17mg | 0% |
| Total Carbs 0.83g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.47g | 0% |
| Protein 0.27g | 0% |
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