Kale, Avocado & Cashew Salad With Persimmon-Lime Dressing

Fall-into-winter has always meant my favorite holidays and my favorite fruit: persimmons! I still remember the first time I had one: working an aimless, uninspiring job whose only benefit aside from paying the rent was proximity to Grand Central Market. During lunch one day, a co-worker pointed out a mountain of squat, orange fruits–Fuyu persimmons. Kinda looked like a shiny, squat alien apple. I bit into the thick, dark-orange skin and marveled at the sweetness.

It’s been a love affair ever since. I buy a bag every Tuesday from the Highland Park Farmers Market. And with only about a month left to enjoy this fruit, let’s go out with a bang!

Because my sweetheart fruit makes the “medicine” of all-star kale go down so nicely, I knew a kale-persimmon paring was in order. Kale’s that guy you know you “should” date, but you keep finding excuses to put off requests for lunch. I played around with adding chopped persimmon to kale salad–that was good. So good in fact, I wanted more sweet-persimmon yumminess: I wanted every kale leaf covered in persimmon candy. And so, here’s the result:

Kale, Avocado, and Cashew Salad with Persimmon-Lime dressingIMG_6201

For the dressing, throw the following into a food processor:

  • 2 Fuyu persimmons
  • 1 large clove garlic
  • 2 T avocado oil
  • 1 tsp salt
  • Juice of 2 large limes (about 1/4 cup)

Make sure to use a Fuyu persimmon (shaped like a little pumpkin with a flat bottom) and not a Hachiya (shaped like a large acorn with a pointy bottom). Hachiya’s will make your mouth pucker! Make sure your limes are the juicy kind, not the stringy kind, or you won’t produce enough juice. You want about 1/4 of a cup’s worth. Add more or less salt depending on your particular taste.

  • Take a large, washed bunch of curly kale and rip off all of the curly ends. Curly is key as it offers more for the dressing to hold onto.
  • Throw kale into a large salad bowl.
  • Chop up a large avocado & toss with the kale.
  • Throw in a large hand full of cashews
  • 1/2 cup pomegranate seeds (Trader Joes has them already seeded for, just make sure to recycle the plastic container 🙂
  • Toss the entire mixture with the dressing and serve!

Additional Ideas for the Salad Dressing:

Persimmon-Lime Dip

In addition to the dressing ingredients listed above, add 1/2 can of Trader Joes Organic Great White Beans or any other can of organic white beans that do not contain BPA. Food process away and use as a zingy, hummus-like dip for cucumbers, carrots, or chips. You can also add a handful of kale to the dip if you’d like to be “responsible” 🙂

Enjoy and as always, get creative and leave comments about what you did.

– Monique

One thought on “Kale, Avocado & Cashew Salad With Persimmon-Lime Dressing

  1. If you can't find persimmons, you can substitute with mangoes. I use about a cup-and-a-half of fresh mango chunks instead of the persimmons.

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