Kale and persimmon salad
Discover the delightful fusion of flavors in this refreshing kale and persimmon salad. A perfect blend of freshness and sweetness with a hint of crunchiness.
Ingredients:
- 5-6 cups shredded kale
- 1 large Fuyu persimmon
- 1 cup chopped, roasted walnuts
- 1/2 cup crumbly blue cheese
- 1 lemon, halved
- 1/4 cup Greek yogurt
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- salt + pepper to taste
Instructions:
- Combine the kale with the juice from half a lemon and let it soak in the refrigerator for around an hour. (If you're short on time, you can skip this stage, but the outcome won't be as delicious!)
- While waiting, prepare the dressing by mixing the olive oil with the yogurt. Then, incorporate the juice from the remaining half of the lemon, garlic, Worcestershire sauce, and mustard. Season with salt and pepper according to your preference and keep it aside.
- Crush the cheese, cut the persimmons into slices, and finely chop the walnuts if this hasn't been done yet. gently mix the persimmons and walnuts with the kale. Pour the dressing over the salad and mix well. Sprinkle the gorgonzola or blue cheese on top. Depending on the amount of kale used, you might have some dressing left. If that's the case, store it in the fridge for later use. Enjoy!
Summary:
- Calories: 1649 kcal
- Fat: 156 g
- Protein: 42 g
- Carbs: 43 g
- Potassium: 1327 mg
- Magnesium: 249 mg