Persimmon Mesclun Salad
2 persimmons, chopped finely
1 bosc pear and/or 1 gala apple, chopped finely
1 mango, chopped finely
1/2 avocado, chopped finely, optional
1 pound (16 ounces) mesclun salad mix
1/4 cup raisins and/or cranberries
1 pomegranate (seeds)
1/4 cup crushed walnuts or pecans
2 heaping tablespoons wheat germ, optional
1. Add all chopped fruit to mesclun mix. Add the raisins, cranberries, and pomegranate seeds.
2. Sprinkle with wheat germ and crushed walnuts (or pecans).
3. For dressing I just squeeze some fresh lemon juice on it. The lemon juice will also help leftovers last in the fridge for a couple days.
Persimmons are really easy to cut since they have no pit (just cut the stem off), and keep in mind that they are ripe when really soft - like an avocado. I usually buy presliced mango, but if you buy a fresh one, make sure to peal the skin off. I also buy just the seeds of pomegranates since it can be kind of a pain taking out the seeds yourself. As for the pear and apple, I buy organic and choose to keep the skin on for some extra fiber, but of course I cut the seeds and stem out. Enjoy!