Persimmons are one of my favorite fall and winter fruits. While seasonally available only for a short time, their flavor is worth the wait. Replace persimmons with apples other times of year.
PREP TIME
10 minutes
COOKING TIME
–
YIELD
2 servings
4 cups mixed greens
1/2 cup raw asparagus, chopped
1 persimmon, thinly sliced
1/4 cup fennel, thinly sliced
SIDE NOTE
Top this with grilled chicken or fish for a complete meal.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Place the mixed greens on a large salad plate. Top the mixed greens with the asparagus, persimmon, and fennel.
Dress with 2 tablespoons per serving of Orange Vinaigrette.
