It's the beginning of the school year, and fall is just around the corner. As you can tell by many of our recipes, we are busy immersing ourselves into the season. I'm starting to dream of cozy sweaters, good books and apple cider, and multicoloured wreaths. Yes, cheesiness galore.
This salad is a thank you and farewell to a summer full of joy. It flew by in a whirlwind of emotion and activity - the launch of our blog, our video series, Jon's sister's wedding, finishing my nutrition program and surviving the experience ... So many things to be grateful for!
Anyway, back to food. Persimmon is a guilty pleasure of mine, but it is not something that Jon is a fan of generally (more for me). So this recipe came out of my love the key ingredients - basil, persimmon, sea salt, and even succeeded in wooing his tastebuds. The title says Heavenly (his words). A happy dance was definitely in order, people.
One point before you venture off to the kitchen - make sure to choose a ripe persimmon. It should be very soft, and will have a sweet caramel like flavour, otherwise you will end up with a bitter astringent fruit. Not so tasty, I have made that mistake before myself. In addition, persimmon is best for digestion when eaten with other foods - so a salad is ideal.
Feel free to add some sheep or goat feta to finish - you can bet we did.
TIME: 15 min
YIELD: serves 4-6
3 small or 2 large avocados
1 large heirloom tomato
1 large organic cucumber
1.5-2 handfuls of fresh basil (5-6 stems)
5 ripe persimmons
2 tbsp apple cider vinegar
dash of black pepper
Extra virgin olive oil
1. Chop tomato, cucumber, and avocado into small cubes.
2. Finely chop fresh basil (leaves only).
3. Cut the top off the persimmon, and cut them into quarters. Use a spoon to scoop the flesh from the skin, and chop lightly - it will be a bit gooey and will contribute to the dressing.
4. Mix all ingredients in a salad bowl - add pepper, vinegar, olive oil, and finish with artisanal salt.
5. Serve in a pretty bowl.