Well hello there. Guess what time it is? It’s time for a fantastic salad. I love salads and I’m sure you’re going to love this one. Let’s go make ourselves a delicious festive salad.
KALE, PERSIMMON, POMAGRANATE SALAD
INGREDIENTS ~
2 bunches Kale (Dino / Lacinato / Tuscan)
3 Persimmons (Fuyu)
1 c. Pomegranate Seeds
1/2 Red Onion
1 c. Unsweetened Coconut (Fresh or Shredded) Oil (Olive or Avocado)
Sherry Wine Vinegar
Balsamic Vinegar
Lemon Juice
Garlic
Sea Salt
Dried Tarragon
Salad Dressing:
¾ c. oil
2 1/2 T. sherry wine vinegar
2 T. balsamic vinegar
1 – 2 clove garlic
½ t. Salt
1-2 pinches of tarragon
Coconut Feta:
Mix together~
1 c. raw coconut
¼ tsp. Salt
1 tsp. lemon juice
Persimmons:
Cut off the top and bottom of the persimmons.
Thinly slice 3 persimmons with a mandolin, if possible.
Thinly slice 1/2 a red onion.
Set aside 1 c. of pomegranate seeds.
Salad Preparation Instructions:
Wash Dino kale (2 bunches)
Remove spines
Cut into ribbons
Add some dressing – massage well to soften
Start layering your salad ~
A layer of kale
Persimmons
Coconut feta
Pomegranate seeds
Red onions
Add a little more dressing as you go and on top
Toss, Serve, Enjoy!
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