Kale and Persimmon Salad
Ingredients
Kale Salad
-
1
pound
kale
-
1
medium
Fuyu persimmon
-
½
cup
toasted almond slivers
Lemon Vinaigrette
-
¼
cup
extra virgin olive oil
-
2
tablespoons
lemon juice
-
½
teaspoon
Dijon mustard
-
½
teaspoon
Diamond Crystal kosher salt
-
¼
teaspoon
freshly ground black pepper
Instructions
- Slice the kale into bite-sized pieces and toss them in a large bowl.
- Whisk together the lemon vinaigrette ingredients in a small measuring cup until blended.
- Pour the vinaigrette over the kale and massage it in with your hands, allowing it to soften for at least 10 minutes.
- When ready to serve, toss in the sliced persimmon and top with toasted almond slivers.
Nutrition Facts (estimated)
Servings
4
Calories
255
Total fat
21g
Total carbohydrates
14g
Total protein
8g
Sodium
0mg
Cholesterol
0mg
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