Rainbow salad recipe

Brighten your day with this fresh and colourful salad, sweet with the goodness of persimmons.

Written by Lyndi Cohen
  • Serves: 4


Nothing beats using your own fresh produce or materials around the house.
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  • Dressing

What to do

    1. Slice persimmon into thin wedges and thinly slice cabbage.

    2. Add to a serving bowl along with spinach leaves.

    3. Sprinkle with feta and top with pomegranate seeds.

    4. Combine all the dressing ingredients, toss through and enjoy!

Written by Lyndi Cohen

Lyndi Cohen is a Sydney-based Accredited Practising Dietitian, cheekily known as The Nude Nutritionist.

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