Arugula and Persimmon Salad with Pistachio Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: 2 servings
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/8 cup water
- 2 tablespoons extra-virgin olive oil
- 1/4 cup pistachios
- 1/2 pound arugula, washed and spun dry
- 2 fuyu persimmons, stemmed and sliced into thin rounds
- Carbohydrate 17 g(6%)
- Fat 21 g(33%)
- Fiber 3 g(14%)
- Protein 6 g(13%)
- Saturated Fat 3 g(14%)
- Sodium 440 mg(18%)
- Calories 267
Preparation In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated. Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve. From Clean Eats: Over 200 Delicious Recipes to Reset Your Body's Natural Balance and Discover What It Means to Be Truly Healthy Copyright © 2014 by Alejandro Junger, M.D. Published by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated. Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve. From Clean Eats: Over 200 Delicious Recipes to Reset Your Body's Natural Balance and Discover What It Means to Be Truly Healthy Copyright © 2014 by Alejandro Junger, M.D. Published by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
