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Brighten your day with this fresh and colourful salad, sweet with the goodness of persimmons.
12 April 2017
•1 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
4 cups of baby spinach
¼ red cabbage
2 sweet persimmons
80 g Danish feta, crumbled
Seeds from ½ pomegranate
¼ cup of extra virgin olive oil
3 tablespoons balsamic vinegar
1 ½ tablespoons sweet chilli sauce
½ teaspoon salt
Slice persimmon into thin wedges and thinly slice cabbage.
Add to a serving bowl along with spinach leaves.
Sprinkle with feta and top with pomegranate seeds.
Combine all the dressing ingredients, toss through and enjoy!
Find more delicious recipes at Persimmons Australia.
Lyndi Cohen is a Sydney-based Accredited Practising Dietitian, cheekily known as The Nude Nutritionist.
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