Serves: 4 persons
Preparation Time: 10 minutes
Ingredients
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
Directions
- 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).