Last year I had the pleasure to visit California six different times. During one of my visits, I was able to carve out some time and visit a very dear friend of mine who lives in gorgeous Santa Barbara. As always we had so much fun enjoying each other’s company and catching up! Closing out the visit, she served me the most gorgeous spread for dinner that was beautiful, healthy, and inspiring!
After dinner we sat by the fire with some chocolate and fruit. Catching my attention was the unique and unfamiliar fruit platter. Lying amongst a traditional spread of finger fruits (strawberries, grapes, etc..) there were these orange looking fruit that reminded me of tomatoes, but just a bit harder. Curiosity got the best of me and I immediately popped a bite into my mouth! Instantly I fell in love with this new fruit. “What is this?” I asked. “Persimmons!” my friend answered. Growing up in Brazil, living in Texas and in Europe, I had never come across persimmons before. Well, last week I am in the grocery store and what do I spot? Persimmons!!!
Eagerly, I purchased the best eight persimmons I could find to bring home and experiment with. Persimmons are winter fruits, and currently in season. The first persimmon experiment was simple, recreate my California experience with with a nutritious, diverse and filling salad. Enhancing the salad, with another winter fruit, I added pomegranate.
These two winter fruits are the anchors for my California salad with kale as the green foundation. Remember that it is important to massage the kale because it holds its texture even once dressing has been poured over it. Take your time and give the kale some tender love and care! Making the food with joy is half the fun!
Use the massaged kale as a base for any salad you enjoy!
Here’s how you can bring a piece of California to your home:
4 handfuls of Kale cut into small pieces
1 persimmon sliced into thin strips
Seeds from one pomegranate
1 avocado thinly sliced
3 tbs of hemp seeds
1/4 cup of edamame
3 tbs of pine nuts
Juice of 1 lemon
2 tbs of olive oil
Salt and pepper to taste
Drizzle the lemon, olive oil, salt, and pepper over the kale and spend about a minute massaging the leaves. Top the salad with the remaining ingredients and enjoy!
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Receita em Português
4 punhados de Kale corte em pedaços pequenos
1 caqui cortado em tiras finas
Sementes de uma romã
1 abacate cortado em fatias finas
3 colheres de sopa de sementes de roma
1/4 xícara de edamame
3 colheres de sopa de pinhões
Suco de 1 limão
2 colheres de sopa de azeite
Sal e pimenta a gosto
Regue o limão, azeite , sal e pimenta sobre a couve e gastar cerca de um minuto massageando as folhas. Cubra a salada com os ingredientes restantes e aproveite!