Winter Salad with Crispy Flavors!
Exotic and Healthy: Vegan Persimmon Salad
This persimmon salad with spinach, avocado, and walnuts is not only a true vitamin bomb but also a flavorful journey.
Here, the sweetness of the persimmons, the creaminess of the avocado, and the crunch of the walnuts come together to create a perfect symphony on your plate.
This persimmon salad is not only a treat for the taste buds but also a visual highlight on your plate. The sweetness of the persimmons, the creaminess of the avocado, and the crunch of the roasted walnuts perfectly harmonize with the fresh spinach. A dressing made with lime, maple syrup, and Dijon mustard completes the flavor experience.
Here you’ll find more of my salad recipes.
Ingredients
For the salad
- 200 gramms fresh spinach
- 2 ripe persimmons (diced)
- 1 avocado (sliced)
- 50 walnuts (coarsely chopped)
- 1 handful fresh cilantro (chopped)
For the dressing
- 1 teaspoon Dijon mustard
- 1 tablespoon maple syrup
- Salt (to taste)
- Pepper (to taste)
Instructions
- Wash and dry the fresh spinach. Place it in a large salad bowl.
- Add the diced persimmons and sliced avocado to the spinach.
- Toast the coarsely chopped walnuts in a dry pan until golden brown. Sprinkle over the salad.
- In a small bowl, combine the lime juice, maple syrup, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and gently toss everything to coat the ingredients well.
- If desired, garnish the salad with freshly chopped cilantro.
Enjoy your meal and share your creations with me by tagging @vegan_franzi on social media or using the hashtag #gonut.
