Persimmon Pomegranate Salad

Persimmon Pomegranate Salad

  • 8 persimmons

  • 1/2 pomegranate

  • lemon juice

  • olive oil (extra virgin)

  • cilantro (leaves only)

  • mint (leaves only)

  • sea salt

  1. To prepare the persimmons, wash and remove the skin with a vegetable peeler if you prefer, otherwise you can leave the skin on.

  2. Slice persimmons into rounds, discarding the bottom and stemmed top. Arrange in an overlapping pattern on a platter.

  3. Top the arranged persimmons with pomegranate seeds and drizzle with olive oil and lemon juice.

  4. Sprinkle with sea salt, cilantro and mint leaves to your taste.

© Olive Oil Sweet Pea 2015

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