Recipe
Persimmon Salad Bowl
A simple arrangement of seasonal fruit and greens.
Ingredients
- 200 g persimmons-japanese-raw
- 100 g arugula-raw
- 75 g avocados-raw-florida
- 25 g almond-butter-creamy
Steps
- Slice the persimmons into wedges.
- Toss the arugula with the avocado pieces.
- Drizzle the mixture with almond butter.
- Combine all components gently in a bowl.
Per serving
203 kcal · protein 5.3 g · carbs 26 g · fat 10.9 g
Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.
Diet and allergens
Contains: dairy, nuts
Labels: vegetarian, gluten-free, egg-free, shellfish-free, soy-free
Tags come from the ingredient foods. Check packaged ingredients for your own allergies.
Educational information only, not medical or dietary advice. Consult a qualified health professional for personal nutrition guidance.