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Simple Persimmon Pomegranate Mixed Leaf Salad. This isn't your typical salad combo but it's absolutely delicious! Completely raw, vegan and gluten free.

Simple Persimmon Pomegranate Mixed Leaf Salad

Simple Persimmon Pomegranate Mixed Leaf Salad - a raw and vibrant salad filled with persimmon, pomegranate and avocados on a bed of arugula, radicchio (chicory), frisee (endive) and baby spinach. Topped with walnuts and drizzled with balsamic vinegar.

Course Main Dish
Cuisine Vegan
Keyword paleo
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 121 kcal
Author WhittyPaleo

Ingredients

  • 2 persimmon (sliced or chopped)
  • 1/2 pomegranate (deseeded)
  • 1/2 avocado
  • 200g mixed leaves (I used arugula, radicchio (chicory), frisee (endive) and baby spinach)
  • 1/4 cup walnuts
  • Drizzle of balsamic vinegar

Instructions

  1. Chop up your persimmon and deseed your pomegranate if you haven't done so. Chop your avocado.

  2. Layer your salad or simply toss together – it’s your aesthetic choice! Drizzle some balsamic vinegar over the salad and enjoy!