Meyer Lemon, Persimmon and Microgreen Salad
This Meyer lemon, persimmon, and microgreen salad combines thinly sliced citrus and persimmons with a tangy pomegranate molasses vinaigrette. Perfect for a fresh, seasonal dish!
Ingredients
- 8 Meyer lemons, very thinly sliced
- 4-5 Fuyu persimmons, very thinly sliced, horizontally, using a mandoline if possible
- 4 ounces microgreens
- 1 large handful cilantro leaves
- Juice of 1 large lemon
- ¼ cup olive oil
- 1 teaspoon pomegranate molasses
- 1 large pinch coarse sea salt
- 4-5 grinds black pepper
Instructions
- Arrange the Meyer lemon and persimmon slices on a large platter or individual plates in an attractive pattern. Work in concentric circles, alternating the fruit so that it looks like a giant flower.
- Place the microgreens in the center of the platter or plates. Sprinkle with the cilantro leaves.
- Whisk together the lemon juice, olive oil, pomegranate molasses, salt and pepper in a small bowl. When ready to serve, drizzle the salad with the vinaigrette.
Nutrition
Calories: 173kcal | Carbohydrates: 29g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 201mg | Potassium: 282mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 56IU | Vitamin C: 60mg | Calcium: 28mg | Iron: 2mg