Persimmon and Apple Salad
Persimmon and Apple Salad is a fresh, vibrant dish made with crisp fruit, herbs, meyer lemon, and pomegranate. A bright, balanced salad that feels like a peak-wellness spa moment on your plate.
Equipment
- Mandoline optional
Ingredients
- 1 ripe meyer lemon juiced (about 2 tablespoons)
- ¼ cup red onion sliced very thinly
- ½ teaspoon sea salt
- 1/2 jalapeno sliced very thinly
- 2 fuyu persimmon cored and cut into very thin slices
- 1 honeycrisp or fuji apple cored and cut into very thin slices
- 1/4 cup pomegranate seeds
- 1 small handful fresh mint leaves picked
- 1 small handful fresh cilantro leaves picked
- ¼ cup extra virgin olive oil
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Prepare the pickled onions: In a small bowl, combine the freshly squeezed juice of one meyer lemon, ¼ cup thinly sliced red onion and ½ teaspoon of sea salt. Mix well and let marinate for at least 10 minutes while you prepare the rest of the salad.
- Make the Salad: On a platter, build the first layer with 2 cored and sliced persimmon and 1 cored and sliced apple.
- Build your next layer with 1/2 a thinly sliced jalapeno, 1/4 cup pomegranate seeds, picked leaves of a handful of mint and cilantro, the pickled onions plus the meyer lemon juice, and ¼ cup extra virgin olive oil. Season with sea salt and freshly cracked black pepper to taste right before serving.
- Keep refrigerated until ready to serve. Serve within 8 hours.