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 dressing
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:
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.