Arugula and Persimmon Salad with Pistachio Vinaigrette
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.
Recipe information
Total Time
15 minutes
Yield
2 servings
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
Step 1
In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated.
Step 2
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.
From Clean Eats: Over 200 Delicious Recipes to Reset Your Body's Natural Balance and Discover What It Means to Be Truly Healthy Copyright © 2014 by Alejandro Junger, M.D. Published by HarperOne, an imprint of HarperCollins Publishers.
Buy the full book from HarperCollins or from Amazon.
Recipe notes
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