Persimmon, radish, and watercress salad

Delight in the harmonious blend of sweet persimmon, peppery radish, and refreshing watercress in this vibrant and flavorful salad.

Ingredients:

• 1 teaspoon lemon zest
• 2 tablespoons fresh-squeezed lemon juice
• 1 pinch sea salt
• 1/4 cup extra-virgin olive oil
• 1/2 medium red onion
• 5 or 6 radishes
• 1 small head butter lettuce, leaves torn into bite-sized pieces
• 1 bunch watercress, stems trimmed
• 2 ripe persimmons, sliced into half moons
• 1 pinch sea salt, to taste
• 1 pinch ground black pepper, to taste

Instructions:

1. Mix together the lemon peel, lemon juice, and sea salt in a small bowl. Gradually blend in the olive oil until the mixture becomes a smooth blend.
2. Peel the red onion and radishes, then slice them thinly using a mandoline slicer set to the thinnest setting. Remember to slice the onion halves one at a time. Combine the sliced vegetables with a small amount of sea salt and 2 tablespoons of the vinaigrette you made.
3. Mix the greens with a little sea salt and another tablespoon of vinaigrette in a large bowl. Gently incorporate the persimmon slices and the previously prepared slices of radish and red onion. Taste and adjust the seasoning with sea salt as needed. Drizzle a bit more vinaigrette over the salad and add a few grinds of black pepper.

Summary:

• Calories: 604 kcal
• Fat: 55 g
• Protein: 5 g
• Carbs: 30 g
• Potassium: 960 mg
• Magnesium: 49 mg