This kale and persimmon salad has some of our favorite fall/winter ingredients including avocado all tossed in a balsamic vinaigrette. When our avocado tree starts producing in the fall we will get fruits well into January. In addition to eating them straight or making guacamole, we love to put it into salads. The sweet and crunchy persimmon combined with the creamy avocado really makes this salad. Hope you enjoy it as much as we do.
The salad is hearty enough to be a full meal or served as a side salad. It’s also loaded with vitamins A, B, C, E, K, potassium, manganese and omega-3 fatty acids.
Kale and Persimmon Salad
8 cups Organic baby kale or shredded kale
1 firm fuyu persimmon, sliced
1 ripe haas or fuerte avocado, diced
1/4 cup toasted pine nuts or walnuts
Add kale, persimmon, avocado and pine nuts to salad bowl. Dress accordingly based on amount of kale used.