Persimmon Citrus Salad | 단감 샐러드 🥗

persimmons

🥗Healthier: sliced apples

💰Cheaper: sliced pears

Both alternatives provide a similar crunch and sweetness.

mixed greens

🥗Healthier: baby spinach

💰Cheaper: iceberg lettuce

Spinach is nutrient-dense, while iceberg is more affordable.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: raisins

Cranberries add tartness, while raisins are a cost-effective sweet option.

Cut the skin off the persimmons and slice them into wedges resembling half crescent moons.

Use the inner leaves of napa cabbage instead of mixed greens, tearing them by hand to avoid discoloration.

Segment the grapefruit and orange, removing the membranes if desired, and add to the salad.

Juice the leftover orange to use in the dressing.

Add pomegranate seeds to the salad for color and sweetness.

For the dressing, mix the citrus juice with wine vinegar and drizzle in extra virgin olive oil while whisking until blended.

Season the dressing with a pinch of ground pepper and coarse salt, then mix well.

Drizzle the dressing over the salad and toss gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary