Here’s an appetizing crisp and refreshing salad that will surprise and inspire even the most jaded vegetarian. It’s fair to assume that you’ll find something in this salad that you haven’t tried before. Go ahead and cheat – take a look at the ingredient list below. Done? A root, some seeds, a touch of nectar and a winter fruit. The composed salad is definitely greater than the sum of its parts.
It’s easy to prepare – OK, so the pomegranates are a little messy but beautiful to present. The persimmon and pomegranate fruit salad is light enough to serve on the side, and so versatile it can be a first course or double as a dessert. You can even pack it for a quick and easy take-out lunch. This salad needs to be completely chilled before serving.
- 2 persimmons –very ripe, chopped
- 1 pomegranate
- 1 small jicama root, thinly sliced or julienne-cut
- 1 celery stalk, chopped
- 1 granny smith apple, sliced
- 2 Tbsp, slivered almonds
- 2 Tbsp, lemon yogurt
- 2 tsp, agave nectar
- 1 lime
Swaps: Substitute a 3-oz. can of water chestnuts if jicama is hard to find. Swap crumbled walnuts for the almonds. Honey is a good substitute for agave nectar.
- Separate the pomegranate seeds from the pith and membrane and set aside. Use paper towels and wear an old tee-shirt as this can get messy!
- Peel and slice the jicama, and set aside.
- Slice the persimmons like you would slice a tomato and set aside.
- In a small mixing bowl, combine the lemon yogurt, juice from half a lime, and the agave nectar. Gently blend the ingredients together.
- In a separate bowl, combine the chopped celery, sliced apple and slivered almonds with the pomegranate, jicama and persimmons.
- Add the dressing to the salad ingredients and gently mix, completely coating the ingredients.
- Chill for at least 90 minutes prior to serving.
- Garnish with a lime wedge.
- Guilty Pleasure: Top with a dollop of blended fresh, sweetened whipped cream.
Editor’s Note: photo courtesy outdoorPDK – Creative Commons