top of page

Arugula and Persimmon Salad with Pistachio Vinaigrette

['1/2 pound arugula, washed and spun dry', '2 Fuyu persimmons, stemmed and sliced into thin rounds', '1 tablespoon lemon juice', '2 tablespoons extra-virgin olive oil', '1/8 cup water', '1/4 cup pistachios', '1/2 teaspoon sea salt']

In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated.
Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page