A belated Eid Mubarak dear readers.
Today, I am sharing with you a recipe of Kale salad with persimmons and pomegranate, drizzled with a home-made dressing. It is a terrific salad, pleasing to the finest of palates. It is vibrant and colorful. It is at one time crunchy and crisp and at another a perfect balance of sweet and acid and with a strong cilantro and garlic flavor. It is high in fiber and vitamins as you eat fruit and vegetables in one bowl. One difficult to find ingredient is the persimmon that is only available in fall. Make use of it when available and when not in season, feel free to use any kind and number of fruits and vegetables as you wish. It actually tastes much better when chilled before serving.
Kale- 2 cups, finely chopped
Pomegranate arils - 1/2 cup
for the dressing.,
Extra virgin olive oil-1/4 cup
Raw honey-1 tbs
Apple cider vinegar-1 tbs
Cilantro-1 tbs, finely chopped
Garlic cloves-2 crushed
1. Mix together the ingredients listed under dressing, and set aside.
2. Mix the kale, persimmons and the pomegranate arils well in a large bowl, pour the dressing over and give it a good toss.
3. Chill in the refrigerator for atleast an hour.
4. Transfer to a serving bowl and enjoy!