Arugula and Persimmon Salad

Arugula and Persimmon Salad


Rachel’s Arugula and Persimmon Winter Salad

16 oz arugula

8 oz endive

3 persimmons, thinly sliced

2 watermelon radish, thinly sliced

Arrange ingredients in a bowl

Garnish with avocado, toasted walnuts or almonds, and chopped dates

Lemon and Olive Oil Dressing

1/3 cup olive oil

1 lemon, juiced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

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