Persimmon and pomegranate salad

Experience a delightful blend of flavors with this persimmon and pomegranate salad. Fresh, vibrant, and bursting with a symphony of tastes.

Ingredients:

• 2 Ripe fuyu persimmons
• 1/2 cup Shaved firm sheeps milk cheese
• 1/4 cup Pomegranate seeds
• 1 tablespoon Honey
• 1 teaspoon Lemon juice
• 1 tablespoon Chopped fresh mint
• 1 pinch Sea salt or flor de sel
• 1 A grind or two of fresh cracked pepper

Instructions:

1. Cut firm ripe fuyu persimmons into semicircles. Use a peeler to thinly slice the cheese to match the size of the persimmons. Remove seeds from the pomegranate or purchase pre-seeded. Mix everything in a serving bowl. Include chopped mint, freshly squeezed lemon juice, salt, and pepper. Pour honey over the mixture and mix well.

Summary:

• Calories: 389 kcal
• Fat: 17 g
• Protein: 13 g
• Carbs: 51 g
• Potassium: 550 mg
• Magnesium: 35 mg