Description
This refreshing persimmon-pomegranate-tomato salad with mint is great for quick meal prep. Vegan, Dairy Free, Raw, Whole 30.
Ingredients
Scale
- 1 Pomegranate, arils removed
- 3 Fuyu Persimmons, chopped small -do not substitute with Hachiya persimmons
- 3 Vine ripe tomatoes, chopped small
- 1 1/2 tspn dried mint
- 10 fresh mint leaves, finely sliced
- 1 1/2 tsp balsamic vinegar
- 1 1/2 tsp olive oil
- 1/4 tsp salt
Instructions
- Prep the Pomegranate. Using a paring knife open the pomegranate by first slicing a surface (very thin) cut all around the pomegranate, then rotate the fruit and do similar cut, creating an X at either end of the pomegranate. Now, using two hands, pull the fruit apart. The pomegranate should open easily. Remove the arils with your fingers. Or for a quick method, hold the fruit above a large bowl and whack the skin side of the pomegranate with a wooden spoon until all the fruit is in the bowl. Pick out any yellow parts as they are bitter.
- Chop Tomatoes and Persimmons. This salad is best when all the ingredients are chopped approximately the same size. Use the pomegranate arils as your guide and chop the tomatoes and persimmons to that size.
- Chop Mint. I chop the fresh mint in fine ribbons (just slices). I like to use both dried and fresh mint, but if you don’t have one or the other, just use what you have on hand. If using dried, cut the amount of fresh mint in a 1/3. If using fresh mint, triple the amount for dried mint as dried herbs are much more powerful.
- Combine All Ingredients.
- Add Oil & Vinegar. I generally use the zest, but start with just a ¼ of the lemon, and add more if necessary. Squeeze the juice from the entire lemon. Add 2 Tablespoons oil.
- Add Salt to Taste. Start with 1/4 tsp of salt, then season to taste.
Notes
Fuyus should be Firm. Use ripe, but firm fuyu persimmons, they should be hard like an apple, not soft like a tomato.
Use Good Olive Oil. The quality of your olive oil matters especially when used as a finishing oil in a simple ingredient list. I find that every variety from Garcia De La Cruz in Spain is delicious and I highly recommend their oils.
Substitutes. I’ve made this salad with parsley instead of mint, and swapped lemon for balsamic. It’s a pretty versatile salad so play around with it and let me know how it goes in the comments 🙂
Keywords: vegan, salad, pomegranate, persimmon, tomato, mint, side salad,
