Autumn Salad

"Eat More Greens!"

Now, doesn't that phrase sound all too familiar? From the time we were kids, our parents would devise tactics to get us to eat spinach and all the other 'yucky'  vegetables. Today, despite the unhealthy, fast food (and I dare say, delicious) side of the food industry is a strong front on healthy eating.

Juice cleanses, Salad bars, organic, locally harvested, gluten-free, vegan etc. are all descriptive terms for each persons definition of healthy. It may just be me, but when someone tells me to eat something healthy, I automatically relate 'healthy food' to 'bad tasting food.' Yes, I am aware that it may be rather childish, but hey, its happens to be true more often than not.

Prep for the salad

Prep for the salad

But, I'm going to be optimistic and put my faith in 'healthy and delicious'. Why? Because since I am a huge foodie who loves eating at new restaurants, surfing the internet and calling my amazingly talented mom and mom-in-law for recipes, I've come across a beautiful relationship between the two seemingly incompatible terms.

Chopping up the ingredients.

Chopping up the ingredients.

With that in mind, along with Autumn and the produce it brings, I prepared a persimmon salad drizzled with a citrus dressing.

 

Yields: 1 Person

Ingredients:

1 Fuyu Persimmon

1/2 Pomegranate Seeds

5-6 Cilantro Stems

Freshly Squeezed Lime Juice

Freshly Squeezed Orange Juice

Olive Oil

Salt

 

Directions:

Cut the Fuyu Persimmons in small wedges. (You can peel the fruit if you would like, I did). Take out seeds from the pomegranate, and finely cut the bunch of cilantro.

For the dressing, mix all the ingredients together to taste, make sure salt dissolves, though it doesn't need much.

Olive Oil and Citrus Dressing

Olive Oil and Citrus Dressing

Once the dressing is made, toss everything together, and serve cold!


Serve in a teacup and saucer for a fancy presentation

Serve in a teacup and saucer for a fancy presentation

Voila!

Voila!