Persimmon Salad With Thai Chili, Honey And Apple Cider Vinaigrette
Sometime after a long day, the last thing I want is to be fussy in the kitchen. Luckily, I have mastered the way to make a simple salad with nothing much to clean up after. The sweetness of persimmon, a crunch from the greens along with pumpkin seeds and a sweet and sour vinaigrette with a kick from Thai chili makes this dish a dream.
Persimmon Salad With Thai Chili, Honey And Apple Cider Vinaigrette
Ingredients
- 2 persimmons cleaned and quartered
- 2 cups mixed greens
- Dried cranberries
- Pumpkin seeds
Thai Chili, Honey and Apple Cider Vinaigrette
- Make about ½ cup
- 1 fresh Thai chili or to taste sliced or substitute with a pinch of dried chili
- 1 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 pinch of salt
Instructions
Persimmon Salad With Thai Chili
- In a mixing bowl, mix everything together. Dress well with salad dressing before serve.
Making a dressing, a fool proof way
- In a mason jar, bring in all ingredients. Close the lid tightly and shake well for about 30 seconds or the oil and the rest of the ingredients are emulsified. Serve right away and the leftover can be kept in the fridge for about 2 weeks.
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