Rainbow Persimmon Salad
Persimmons are in season in Australia from late February to mid-June (autumn and winter) and I just LOVE them! This seasonal rainbow persimmons salad is seriously tasty - and good for you.
You can use persimmons in a salad just like you would a peach. It goes perfectly with any cheese and is beautifully sweet.
If you haven't tried an Australian persimmon yet, I highly recommend you give it a go.
Rainbow Persimmon Salad
Prep time: 10 minutes
- 4 cups of baby spinach
- ¼ red cabbage
- 2 sweet persimmons
- 80g of Danish feta, crumbled
- Seeds from ½ pomegranate
- ¼ cup of extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 ½ tablespoons sweet chilli sauce
- ½ teaspoon salt
Slice persimmon into thin wedges and thinly slice cabbage. Add to a serving bowl along with spinach leaves. Sprinkle with feta and top with pomegranate seeds.
Combine all the dressing ingredients, toss through and enjoy!
I am very proud to have worked with Persimmons Australia to create this recipe, in an initiative that supports the farmers who grow persimmons.
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