Persimmon and Nuts Salad

Recipe by Cook's Hideout

Blogging Marathon# 36: Week 4/ Day 2 Theme: Online Bookmarked Recipes Dish: Persimmon Salad This year's winter has been brutal till now. Snow is something that is expected this time of the year, but the freezing temperatures have been really the killer. Arctic blast & polar vortex are the terms that are widely being used not just by the meteorologists but by everyone dealing with this harsh weather. Even with all that going on, life still moves on. Coming back to today's recipe, this is probably the simplest dish ever. I had some persimmons in the fridge and after enjoying...

Ingredients

• 3 persimmon ((peeled and chopped into 10~12 wedges))
• 1 red onion (- small, thinly sliced)
• 1 chilies (Green - small, seeded and finely chopped)
• ¼ cup pomegranate seeds
• ¼ cup nuts ((I used chopped hazelnuts & pistachios, but original recipe had chopped walnuts))
• 2 tbsps cilantro (- finely chopped)
• 2 tbsp lemon juice
• 1 tbsp Garlic Olive Oil ((original recipe used Walnut oil))
• ½ tsp cumin (Ground)
• to taste Salt Pepper (&)

Method

1. For the dressing: Combine all the ingredients for the dressing in a small bowl. Whisk well to combine.
2. For the Salad: Combine persimmon, onion, green chilies in a mixing bowl. Drizzle the dressing and gently toss to combine.
3. Turn out the salad onto the serving plate, sprinkle the pomegranate seeds, nuts and chopped cilantro. Serve immediately or refrigerate until ready to serve.

View the recipe instructions at Cook's Hideout