Heavenly Basil Persimmon Salad

7951526592_18601acd1e_b.jpg

This recipe was originally posted on sexfoodandkettlebells.com, Sept 2012.

TIME: 15 min

YIELD: serves 4-6

INGREDIENTS:

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

artisanal salt

Extra virgin olive oil

PROCESS:

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.

basilpersimmon1.JPG