Persimmon Salad

Serves: 4 persons
Preparation Time: 10 minutes


For Dressing:

  • ½ ripe persimmon, peeled and chopped
  • ½ tablespoon scallion, chopped
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons water
  • Salt, to taste

For Salad:

  • 3 cups persimmon, peeled and sliced thinly
  • 1 large scallion, chopped
  • 6 cups fresh baby spinach
  • 3 tablespoons almonds, sliced


  • For dressing: in a blender, add all ingredients and pulse until smooth.
  • In a large serving bowl, add all salad ingredients except almonds and mix.
  • Pour dressing over salad and gently toss to coat well.
  • Serve immediately with the topping of almonds (dry fruits and other nuts and seeds will work too).