Persimmon Pomegranate Salad
Add this Persimmon Pomegranate Salad to your holiday menu for a fresh side dish your guests will rave about! The sweet winter fruits are perfectly balanced with the tangy cilantro-lime dressing. The whole dish comes together in minutes, so it works perfectly for a potluck or party. I know you’ll love this dish!
Ingredients
- 6-8 persimmons, 2 lbs
- 2 jalapeños, finely chopped
- 1 cup chopped cilantro, about 1/2 bunch
- 1/4 red onion, thinly sliced (1/2 cup)
- 1 cup Pomegranate seeds, from 1 pomegranate
- 1/3 cup Extra virgin olive oil
- 4 Tbsp fresh lime juice, from 2 large limes, or sub lemon juice
- 1/4 tsp fine sea salt , or to taste
- 1/4 tsp freshly ground black pepper
Instructions
- Slice onion and finely chop jalapeño and set in a large salad mixing bowl. Squeeze the lime juice over then stir to combine and set aside to marinate while you prepare the rest of your salad.
- Slice persimmons into thin segments and add them to the salad serving bowl. Top with chopped cilantro and pomegranate seeds.
- Drizzle the salad with olive oil and season with salt and pepper then toss to combine. Add more lime juice or salt and pepper to taste. Garnish with more cilantro or pomegranate seeds if desired.
Notes
Variations - swap the lime juice for lemon juice if desired. You can also slice the persimmons a variety of different ways, from rings to dice or even slicing them into strips.
Leftovers - the salad looks the most vibrant when it's freshly made, but you can store leftovers for 24 hours in the fridge in an airtight container.
Nutrition Facts
Persimmon Pomegranate Salad
Amount per Serving
Calories
331
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Sodium
102
mg
4
%
Potassium
591
mg
17
%
Carbohydrates
58
g
19
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
2
g
4
%
Vitamin A
236
IU
5
%
Vitamin C
113
mg
137
%
Calcium
51
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
