This recipe was originally posted on sexfoodandkettlebells.com, Sept 2012.
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. Serve in a pretty bowl.