Persimmon salad - 14 recipes

If you want to please your darling with delicious and healthy salads, make them with persimmons. The original dish will amaze with its exquisite taste, delight guests and add new shades to familiar products. The sweet pulp of the fruit goes well with chicken, citrus fruits, seafood, other fruits and vegetables, and cheese. It is only important to know the recipes and be able to experiment - new dishes are born thanks to the imagination of culinary specialists. I offer several options for preparing salads with sunny fruit.

Simple salad with persimmon and chicken

A beautiful and tasty gastronomic duet of poultry and fruit. This combination will not leave anyone indifferent, and it is definitely worth trying. This dish will become in demand and popular among housewives who like to offer their guests healthy and tasty products.

Ingredients:

200 grams of chicken fillet;
1 ripe but not too soft persimmon;
1 small onion;
vegetable oil;
salt and pepper to taste.

Salad dressing:

1 teaspoon honey;
1 teaspoon lemon juice;
3-4 tablespoons of olive oil.

Cooking steps:

1. Cut raw chicken fillet into small pieces. Pour a little vegetable oil into a frying pan and fry the chicken, stirring constantly. Salt and pepper the meat to taste.

2. First, I cut the washed persimmon into 2 halves, then chop it into half rings. I cut the peeled onions into rings. I make a salad dressing - mix together honey, lemon juice, olive oil.

3. Tear lettuce leaves into a bowl, add fried chicken fillet, onion rings, and persimmon pieces.

4. I season the dish with dressing and mix everything thoroughly.

5. Sprinkle sesame seeds on top. Vitamin salad is ready.

This original recipe has a lot of benefits, the dish looks beautiful, like a restaurant. The salad is easy and simple to prepare, has pleasant notes and a balanced taste. Spicy dressing, lots of greens - this is a great cold appetizer or quick snack!

Fruit salad with onion and apple - a simple recipe

Ingredients:

Red onion.
Fruit – 2 pcs.
Apple (Antonovka).
Lemon juice, olive oil - a tablespoon.
Sugar – a pinch.

Preparation:

Chop the fruit into thin slices. You don't have to peel the apples, but be sure to cut out the core.
Cut the onion into half rings. Place in a bowl with fruit.
Pour oil, lemon juice into a bowl, add a little sugar. Mash the sauce well. Pour over the appetizer, stir and bring to the table.

A very tasty salad recipe with persimmons, arugula and cheese - just like in a restaurant

I would like to share a version of a delicious dish in which the entire emphasis is on the spiciness of arugula, the sweetness of persimmons, and complements all this splendor with a nutty note from pine nuts. The combination of ingredients turns out great.

Ingredients:

- purple onion - 1 piece;
– boiling water – 150 ml;
- apple cider vinegar - 2 tbsp. l;
- sugar - 1 tbsp. l;
- salt - 1 tsp;
– cheese – 100 g;
– apple – 1 pc;
– persimmon – 2 pcs;
- arugula;
- olive oil;
- pine nuts;
- balsamic sauce.

Cooking steps:

1. Cut the onion into quarters. I pour 150 ml into a cup. boiling water, add apple cider vinegar, salt, sugar, mix everything, add onion. Cover the cup with a lid and leave to marinate.

2. Place arugula and pickled purple onions on a flat dish.

3. I cut off the peel of the apple, remove the seeds, cut into small cubes, and spread evenly on a plate. I take 2 persimmons, cut off the peel, cut them into small cubes, and arrange them on a dish.

4. I cut the cheese into medium cubes and also place it on a plate. The final stage is sprinkling with pine nuts, lightly sprinkling with olive oil, and pouring over balsamic sauce.

The salad turns out to be unusual, healthy, tasty, and a pleasure to serve. Guests will love this unforgettable and original appetizer.

Recipes to choose from

The bright orange tart fruit is rich in sugars, but does not increase the glycemic index and is suitable for diabetics.
Contains a lot of tannin, beta-carotene and bioflavonoids, which improves blood circulation, strengthens the walls of blood vessels and tones the body.

Therefore, both vegetable and fruit salad with persimmons will not only surprise and delight you with taste, but will also be healthy.

Vitamin salad with pomegranate dressing

In winter, you need to eat as many vegetables as possible. But not every adult and child is ready to chew carrots, cabbage and onions in their natural form. Chopped and chopped vegetables are eaten with much greater pleasure.

Try making a vitamin salad with persimmons, the recipe of which is extremely original - it contains Chinese cabbage, pomegranate, and an unusual dressing. In addition, the dish is prepared without salt.

Ingredients:

Chinese cabbage – 1 small head
persimmon – 1/2 pcs.
sweet pepper – 1/2 pcs.
red onion – 1/2 onion
dill, parsley - a sprig
pomegranate - half a fruit

for refueling:

Sunflower (or olive) oil – 1 tbsp.
fresh lemon juice – 1 tbsp.
liquid honey – 1 tsp.
pomegranate juice – 1 tbsp.

Cooking method

Wash vegetables and persimmons. Peel the onion, remove the limp outer leaves from the head of Chinese cabbage, remove the bell pepper from the internal partitions and grains, remove the seeds from the persimmon. Cut the sweet pepper into strips. It is advisable to add multi-colored peppers to the salad.

Chop the Chinese cabbage coarsely, using the white part of the head. The green part is perfect for any other salads, for example, Chinese cabbage salads and croutons.

Peel a small head of red onion, cut in half, remove the white core. Cut into thin half rings and immediately sprinkle with lemon juice. The onion will lose its bitterness and pungency. Crimean can be sent to a bowl without this procedure.

Cut half a firm but ripe persimmon into strips lengthwise. The salad will also require a handful of pomegranate seeds.

Chop fresh herbs and add to the rest of the prepared salad ingredients.

Prepare a dressing for the vitamin dish. Mix pomegranate juice, liquid flower honey, lemon juice and sunflower oil in a small container. Sunflower oil can be replaced with olive oil - the salad will become tastier and more aromatic .

Mix the chopped ingredients and season before use. Serve in portions with bread or crackers.

Vitamin salad of persimmon with onions and pekinka cannot be stored.
Prepare enough to eat in one meal. Author: Polina Kalinina

Salad with persimmon and squid

Squid is such a tender and delicate product that its preparation requires knowledge of some subtleties: how to cook squid for salads, how to clean it quickly and easily.

A salad where persimmon is added to seafood is a tasty, simple and protein-rich dish. And if you use natural low-fat yogurt instead of mayonnaise in this salad, then you can classify it as a dietary dish.

Recipe information

Cuisine:European
Type of dish: salad
Method of preparation: cutting, mixing
Servings:1
20 minutes

Ingredients:

fresh squid carcass - 1 pc.
persimmon - 50-70 g
boiled egg - 1 pc.
mayonnaise - 2 tsp.
dill - sprig
salt and spices - optional.

Preparation:

The squid carcass must first be thawed. Remove all the innards from the squid. Also, do not forget to pull out the chitinous cartilage plate from the squid .

Now you need to clean the squid. For this you will need water. Boil 2 cups of water in a saucepan, turn off the heat. Place the seafood in boiling water and keep there for 2 minutes.

Remove the squid and rinse the carcass under running water to remove any remaining skin. At the next stage, you need to boil clean water in a saucepan again (2-3 cups). Add dill, allspice or bay leaf to the water if desired. Place the squid in the pan and cook for no more than 2 minutes . Turn off the heat, and only now add a teaspoon of salt. After 5 minutes you can start slicing the squid.

Cut the carcass in half. You can often notice a film on the surface of the squid; remove it.

Chop the juicy meat into strips and place in a deep bowl.

Grind the boiled eggs and add them there.

Cut half a small persimmon into thin strips and add to the salad, season with mayonnaise to taste. Use dill and spices as desired.

Stir the salad and you can immediately lay it out for serving.

This salad will look original in glass glasses. You can sprinkle the salad with black sesame seeds on top.

Author: Elbi

Salad with persimmon and chicken

A hearty option for a not-too-late dinner.

If you replace mayonnaise with yogurt, the dish will turn out almost dietary.

Products:

boiled chicken breast – 200 g
boiled beef tongue – 150 g (canned)
persimmon – 1-2 pcs.
red salad onion – 1 pc.
arugula, lettuce - to taste
mayonnaise - 3-4 tbsp.

Preparation:

Cut the onion into thin half rings; if it tastes bitter, sprinkle with sugar for 10 minutes and rinse.
Cut the chicken, tongue and orange fruit into cubes.
Chop the arugula and tear the salad with your hands.
Stir and season with mayonnaise or any other sauce to taste.

Advice

In this salad, the tongue can be replaced with boiled beef, and the chicken with duck. Or use ham and turkey meat.

Recipe with cheese and tomatoes

The usual set of ingredients for a vegetable salad with feta cheese is complemented by the sunny reflections of persimmon slices and the result is a truly exquisite dish.

What do you need:

persimmon – 1 pc.
tomato from varieties with dense pulp - 1 pc.
cucumber – 1 pc.
red salad onion – 1 pc.
feta cheese – 100 g
quail eggs – 4 pcs.
arugula - small bunch
cilantro - to taste
juice of half a lemon
aromatic vegetable oil - 2-3 tbsp.
Dijon mustard - 1 tbsp.

How to do:

Cut tart fruits and vegetables into thin slices, and onions into half rings.
Grind the cheese into cubes, and cut the boiled eggs into halves.
Chop the arugula and cilantro with a knife.
Grind the mustard well with lemon juice, add oil, mix again or beat lightly.
Mix the salad with feta cheese and persimmons, season with mustard-oil mixture.

Salad with persimmon and shrimp

Such a treat can be safely placed on the table in front of the most sophisticated gourmets.

Shrimp are good in any dish, and with a slightly tart juicy fruit they are simply great.

Components:

persimmon – 2 pcs.
shrimp – 200-300 g
unstuffed pitted olives – 5-6 pcs.
arugula - to taste
juice of half a lemon
aromatic vegetable oil - 1-2 tbsp.
ground black pepper - a pinch
butter – 2 tbsp. l.
garlic – 3-4 cloves.

Cooking steps:

Thawed first in the refrigerator and then at room temperature, fry the shrimp in butter with garlic cloves cut into halves. Remove the garlic and place the shrimp in a colander to drain the accumulated oil.
Cut the persimmon into slices, the onion into half rings, and the olives into rings. Chop or tear the arugula.
Mix pepper, lemon juice and vegetable oil.
Combine all products and season.

Appetizer "Red"

Real sunshine on a plate will lift your spirits and decorate any table; children will especially like it.

Products:

persimmon – 4 pcs.
apple – 1 pc.
carrots – 1 pc.
dried apricots – 4 pcs.
raisins - 1 tbsp.
nuts - to taste
yogurt - 3 tbsp. l.

Preparation:

Cut off the top with the “tail” from the orange fruit. Carefully scoop out the pulp with a spoon to make cups from the peel.
Grate persimmon pulp, apples, carrots on a medium grater or cut into small cubes, mix, add chopped dried apricots and nuts, pre-soaked raisins, season,
Stuff the cups and serve persimmon salad with apples or covered with “lids”, or with a mint leaf on top.

Salad with tangerine and cheese

A very original dish in which sweetness and sourness coexist, softness and crunch, emphasized by garlicky oiliness.

We will need:

persimmon – 2 pcs.
tangerines – 4 pcs.
pomegranate – half the fruit
goat cheese (or sheep) – 150 g.
nuts - to taste
vegetable oil with flavor (sesame, sunflower) - 2 tbsp.
garlic – 1-2 cloves

How to cook:

Cut the tart fruit into cubes, and cut the tangerine slices in half.
Separate the pomegranate into grains.
Grate the cheese or crumble it with your hands along with finely chopped nuts.
Chop the garlic and rub with oil.
Stir and season the salad with persimmons and tangerines with garlic sauce.

Exquisite recipe with salmon

Here the persimmon does not reveal its taste, but only adds juiciness and tenderness to the dish.

The main accent is smoked fish and caviar, with hints of citrus, a delicate aftertaste is formed by ginger.

Salads with persimmon and salmon will appeal to lovers of original combinations.

Products:

cold smoked salmon – 300 g
eggs – 2 pcs.
avocado - 1 pc.
“king” - 1 pc.
pickled ginger – 7-8 petals
red caviar – 3-4 tbsp.
tomatoes - 1 large
mayonnaise

Preparation:

Cut the salmon, kinglet, tomato, avocado pulp and eggs into approximately equal-sized cubes.
Tear the ginger into thin strips (it’s difficult to cut; it’s easier to tear it with your hands).
Mix the ingredients, season the fish salad with persimmon and avocado with mayonnaise, add and garnish with caviar.

Salad with persimmon, Adyghe cheese, beef for the New Year

This unusual and original dish is prepared quickly and disappears from the table just as quickly. This appetizer will become a real decoration of the holiday table. Guests will be delighted, and after trying this execution, you will return to this recipe more than once.

Ingredients:

medium persimmon - 1.5-2 pcs;
salad - 1 piece (you can take any mixture of salads);
red pepper - 1/2pcs;
beef steak - 150 grams;
Adyghe cheese - 30 grams;
sesame seeds - 1-2 tsp;
vegetable oil - 6-7 tbsp;
wine vinegar - 1 tsp;
mustard - 1/2 tsp;
soy sauce - 1 tsp.

Cooking steps:

1. I marinate the beef steak in vegetable oil and fry it in a dry grill pan. Frying time on each side is 2 minutes. Remove from heat, salt and pepper, leave for the meat to cool until warm. I cut the fruit into slices, pour vegetable oil into a frying pan, and fry them. If the persimmon is not sweet, add a little honey to taste. When frying, the slices should become golden brown; add half a teaspoon of wine vinegar. I prepare the dressing - mix vegetable oil, wine vinegar, soy sauce, mustard, a little sesame seeds, mix thoroughly.

2. On a large dish, place a heap of lettuce leaves, finely chopped bell pepper, persimmon slices, and thinly sliced beef.

3. I decorate the salad with cheese, which I break with my hands and sesame seeds, and pour over the dressing.

The dish turns out incredibly juicy, surprisingly tender, and has the perfect combination of flavors. The recipe is delicious as hell, fresh and sunny.

Salad recipe with persimmon, fresh goat cheese and tomato

This dish will give you a little sun in winter, with the perfect combination of ingredients. An appetizing combination of fruit and goat cheese can be served as an appetizer before the main course or as a light snack. A juicy, bright salad that is easy to prepare.

Ingredients:

fresh persimmon - 1 piece;
tomato - 1 piece;
sunflower seeds 20 gr;
goat cheese 100 gr;
salad mix 180 gr;

Dressing for the sauce:

honey 50 ml;
apple cider vinegar 30 ml;
olive oil 40ml;
salt and pepper to taste

Cooking steps:

1. I make the dressing - I take honey, apple cider vinegar, salt and pepper to taste. I whisk the ingredients well. I add olive oil and taste it while I put it aside. I cut the persimmon into slices, put it in a cup, add the dressing, stir, and leave. Then I cut the tomato into slices and put it aside.

2. Take a mixed salad, add dressing, mix well. I cut the goat cheese into slices. I put the lettuce leaves in a bowl, add persimmons, tomatoes, goat cheese. I sprinkle the dish with sunflower seeds, pepper and salt.

The appetizer is ready, it turns out very tasty, bright, and healthy. This salad looks simply divine, it will give you a great mood in cold, stormy weather.

To the hostess in the piggy bank

Not only the fleshy fruits are eaten, but also the dried leaves are used as tea, and the crushed seeds of the “korolek” variety are brewed and drunk as a coffee substitute.
Fruits for salad should be selected with dense pulp. Soft “liquid” varieties with jelly-like contents are not suitable - they will spread across the plate.
The varieties “Korolek”, “Sharon”, and “chocolate pudding” are good in salads.
In addition to the above combinations, this fruit goes well with cottage cheese, daikon, mint, lamb, dried fruits, and olive oil.

Salad with persimmon and walnuts

I use all my favorite ingredients in this dish. The snack turns out to be original, unusual and does not get boring. It turns out like a restaurant, chic and beautiful! The salad is just a vitamin bomb!

Ingredients:

chicken - 400 gr;
persimmon - 1 piece large;
walnuts - 100 g;
corn - 1 can;
eggs - 3 pcs (for decoration);
yogurt 8% - 250 g (or sour cream).

Cooking steps:

1. Cut the boiled chicken breast into cubes. When boiling the meat, salt it to taste.

2. Cut the persimmon into cubes and add it to the bowl with the meat.

3. Add coarsely chopped walnuts to the ingredients in a bowl.

4. Add corn. I do not salt this salad, since the chicken breast was previously salted. I put a jar of yogurt in a bowl.

5. Mix the contents of the bowl well so that the ingredients are evenly distributed.

I decorate as I wish - I placed walnuts, persimmons at the top, and sprinkled with grated yolk. This is what a delicious and tender salad looks like when finished.

Be sure to prepare such a festive appetizer for the New Year; you can also do it without any special reason. Try it, it will be delicious!

Persimmon and chicken

It is believed that these ingredients combine well with each other. The tender flesh of chicken fillet perfectly complements the sweet taste of persimmon.

Ingredients:

chicken breasts - 2 pcs.;
persimmon - 1 pc.;
lettuce leaves (“iceberg”, “radiccio”, “frise”) - 350 grams;
onions - 1 pc.;
avocado - 1 pc.;
pepper and salt - to taste;
olive oil - 2 tablespoons;
balsamic cream - 1 tablespoon.

To create a salad with persimmon and chicken, you will need the following:

First of all, pour the salad mixture into a separate plate.
After this, the persimmons need to be cut into cubes, and the onions into strips. Products must be placed on top of lettuce leaves.
Now the chicken breasts should be salted, fried in olive oil until cooked, cool slightly and cut into neat cubes.
Then you need to place the avocado cut into small slices on a plate. You also need to place chicken fillet there. All products should be peppered, salted and mixed thoroughly.
Now the salad with persimmon and chicken needs to be seasoned with olive oil and balsamic cream.

The dish is ready! It can be served immediately.

Vegetarian recipe for persimmon and pomegranate salad

Cool way of cooking, the dish looks appetizing and beautiful. This method will allow you to diversify the New Year's table with this exotic fruit.

Ingredients:

1 ripe persimmon;
1/2 pomegranate seeds;
2 handfuls of arugula;
100 g mozzarella;
20 grams of walnuts (3-4 pcs);
1 tbsp. olive oil;
1 tbsp balsamic vinegar;
a pinch of Himalayan salt.

Cooking steps:

1. Cut the persimmon into thin slices. I pre-soak the nuts and then chop them. I cut 100 grams of mozzarella, add spicy arugula

2. Add seeds from half a pomegranate and nuts to a bowl. I sprinkle the ingredients with balsamic vinegar, extra virgin olive oil, and salt with a pinch of Himalayan salt. I mix all the prepared products.

The salad is ready, it turns out light, healthy, beautiful, and will decorate any holiday table.

Salad with persimmon, avocado and Dijon mustard

In this recipe I use arugula, not everyone likes it, so it can be replaced with any salad mixture. All other ingredients are available.

Ingredients:

arugula or salad mixture; persimmon;
avocado, 1/2 pcs;
a handful of pomegranate seeds;

Sauce:

olive oil, 3 tbsp;
Dijon mustard, 1 tsp;
salt pepper.

Cooking steps:

1. Place a generous handful of arugula in a bowl. I cut the avocado along the pit, roll it over, carefully remove it from the skin, cut it into slices, and carefully place it on the arugula.

2. I cut the persimmon, cut it into beautiful, bright slices, remove the seeds, sprinkle a generous handful of pomegranate on top, it will crunch and provide sourness.

3. Prepare the sauce - pour 3 tbsp. olive oil, 1 teaspoon balsamic vinegar, a little mustard, salt, black pepper.

4. Dress the salad, mix all the ingredients.

The creamy texture of avocado, the sweetness of persimmons, and the crunchy pomegranate seeds will bring true pleasure and pleasure. It turns out super delicious. Bon appetit!

Recipe for orange salad with tangerines and persimmons

This original, tender, flaky dish turns out to be unusual and very tasty. Suitable for decorating any holiday table.

Ingredients:

boiled chicken fillet,
persimmon,
cheese,
mayonnaise,
walnuts,
tangerine for decoration (top).

Cooking steps:

1. I cut the chicken fillet into small, small cubes. I cut the non-astringent persimmon into small cubes. I grate the cheese on a fine grater. All ingredients are prepared, you can assemble the salad. I take a suitable plate - you can use a serving ring. I took a heart shaped cake pan and layered the snack. I spread the chicken fillet evenly in the first layer.

This salad can also be made in bowls, separately for each guest.

2. The second layer is a little cheese over the entire surface. Then comes a light mayonnaise mesh + a few pieces of chopped walnuts. Next I lay out the persimmon pieces. Again a layer of cheese + mayonnaise and nuts. The next layer is the remaining persimmon pieces. The appetizer is completed with a layer of cheese, which I place evenly. I decorate the edges beautifully with mayonnaise.

3. The final decoration is pieces of nuts (they can be taken in large pieces or broken) and tangerines.

The salad turns out interesting, it will become a highlight on your holiday table. I like to cook such dishes when everything is simple, but in the end it turns out delicious. Try it!

Persimmon salad from Alla Dukhova

This version of the dish is incredibly popular. It is believed that the popular director of the Todes ballet adores this method of preparation. The super famous Nicole Kidman prepares almost the same original snack.

Ingredients:

Chinese cabbage - a small head of cabbage;
persimmon – 2 pieces;
chicken fillet – 200 grams;
quail eggs – 6 pieces;
mustard – 1 tbsp. spoon;
wine vinegar - ½ tablespoon;
olive oil – 50 ml;
green onions, granulated sugar

Cooking steps:

I wash the chicken fillet, cut it into thin strips, and fry the meat in a frying pan until golden brown. Lightly salt, add seasonings and black pepper if desired.
I boil the eggs in advance, cool them, peel them, and cut them into 2 halves.
I cut the persimmon into slices, place it in a dry frying pan, and don’t add any oil. If the persimmon sticks to the pan, you can add a couple of drops of oil and sprinkle with sugar. Fry until caramelized.
I cut the Chinese cabbage into thin pieces and place it on a flat dish.
I distribute the pieces of chicken and persimmon evenly over the top. I also arrange the egg halves beautifully.
I prepare the dressing by mixing vinegar and mustard. If the sauce turns out thick, add water. I pour the dressing over the prepared ingredients and sprinkle chopped green onions on top.

Ingredients

1 ripe persimmon (it is better to choose the “sharon” variety, as you need ripe, tart persimmon with dense pulp)
½ large chicken fillet
1/3 head of Chinese cabbage
4-5 quail eggs
4-5 tbsp. tablespoons white wine vinegar
1 teaspoon French mustard
1 teaspoon sugar
0.5 tsp salt
0.5 teaspoon ground black pepper
some green onions for serving

You will also need a little vegetable oil to fry the chicken fillet.

Salad recipe with persimmons, basil and feta cheese

An amazingly tasty and proper dish, it turns out to be simply delicious. Try it and surprise your guests.

Ingredients:

iceberg lettuce;
Chees Feta;
sunflower seeds;
chicken cut;
persimmon;
turmeric;
basil (replacement of herbs of Provence).

Cooking steps:

1. Take a plate and put chopped iceberg lettuce on the first layer. I cut the chicken into thin pieces, you can use whatever you have. I add fresh basil, turmeric or dry Provençal herbs. Add 1 teaspoon of roasted sunflower seeds.

Sunflower seeds can be replaced with pumpkin seeds or sesame seeds.

2. Peel the persimmons. This salad is suitable for fruit that is not too ripe; I cut it into thin slices.

3. Cut feta cheese into thin cubes. I do not add salt to this salad, since the feta is already salty.

Feta cheese can be soaked in water to remove the very salty taste. I place the product in a container, fill it with water, and leave it overnight. You can change the water several times, the cheese will become less salty.

4. For a more expressive taste, I add pomegranate seeds or raisins to the snack. I make a dressing from olive oil, mustard, balsamic vinegar, and use it to season the dish.

This is such a beauty, it is also useful. Recipe from the series of healthy nutrition. Prepare and surprise your loved ones!

Persimmon, spinach and cherry salad

This snack is a wonderful way to replenish the body with vitamins. In its preparation, your imagination can include the ingredients that you like most. The process itself will not take more than 10 minutes.

Ingredients in the photo:

Cooking steps:

1. Peel the persimmon and cut it into thin slices. I peel the avocado, cut it into slices, and sprinkle with juice from half a lime. I cut the spinach and watercress into small strips.

2. I cut the onions into small cubes. I cut cherry tomatoes in half. Whisk vegetable oil and vinegar together, add salt and pepper. Ready!

3. I mix all the ingredients together, pour over the dressing, it gives the dish a slight spiciness and piquancy.

I serve the salad in a beautiful plate. This dish is tasty and healthy, it looks amazing and is pleasing to the eye. This is one of my winter favorites - a bright and colorful salad!

Recipe for Lenten fruit salad with persimmons

This is the simplest and easiest dessert to prepare; it is full of vitamins, which is very important for winter. All you need is a few ingredients, and on the table is a unique, valuable dish that will help diversify your diet.

Ingredients:

persimmon - 1 pc.
kiwi - 1 pc.
banana - 1 pc.
small orange - 1 pc.
lemon juice - 2 tbsp.
liquid honey - 1 tbsp.

Cooking steps:

1. Peel the kiwi, banana and orange, cut the fruit into cubes, and place in one plate.

2. I water the fruit with lemon juice and honey.

Such a bright, winter salad will definitely cheer you up during the winter season. The dish is light and very tasty. Try to cook and you will definitely fall in love with the amazing dessert and will cook forever! Bon appetit!

Salad with chicken liver and persimmon

This fruit pairs perfectly with meat and makes the perfect warm dish. This is one of the fashionable combinations in modern cooking. The recipe is wonderful and very tempting, be sure to try it!

Ingredients in the photo:

Cooking steps:

1. I rinse the liver with cold water and dry it with a paper towel. If the pieces are large, I cut them so that they are the size of a walnut. First I make the breading, I will roll the meat in it and fry it in vegetable oil. Grind the oatmeal to flour using an immersion blender. I pour it onto a plate, add salt, freshly ground black pepper, and stir. In a separate bowl, lightly beat the egg with a fork. I dip the liver pieces first in beaten egg, then roll in oatmeal. I put a saucepan on medium heat, heat 0.5 cups of sunflower oil in it, let it heat up, throw the liver into it, and fry it on all sides. This will take no more than 5 minutes. I take the finished meat out of the saucepan and place it on paper towels to remove excess fat.

2. Transfer the salad mix to a large bowl. I cut the Crimean onion into half rings and add them to the lettuce leaves.

3. I cut the persimmon into half rings and place them in a bowl with the salad and onions.

4. Mix 1/4 cup sunflower oil, vinegar, mustard and honey. I pour the resulting dressing over the lettuce leaves, onions and persimmons, stirring thoroughly so that each piece is covered with the sauce. This is most conveniently done by hand. I put the mixture on a plate. I carefully place pieces of liver on top.

The salad needs to be eaten right away while it’s hot, so call your family immediately before the meat has time to cool. Bon appetit!

Ask the chef! Didn't manage to cook the dish? Don't be shy, ask me personally.Go

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Video on how to prepare salad with persimmon and shrimp

An amazing dish, and everything about it is unusual, light and tasty. And the chef of the city cafe will teach you how to cook. At a home feast, this appetizer will look like a real decoration, and it’s easy to prepare.

Persimmon salads are original and healthy, they are easy and quick to prepare, and are also eaten. This fruit is incredibly juicy, it contains a lot of vitamins, and the amazing dressing makes this dish savory and unforgettable. I hope that the proposed selection of recipes will be useful to food lovers. Make healthy salads while the exotic fruit season is in full swing. Such dishes will definitely become a decoration on the holiday table. Bon appetit!

Preparation

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Boil the quail eggs - they only need 4-5 minutes from the moment of boiling. Then pour cold water over them to cool them down.

Wash the persimmon and remove the stalk, cut into 12 slices.

Heat a frying pan, place persimmon slices in it and sprinkle sugar on top.

Fry the slices on both sides over high heat until caramel forms on the surface. You need to turn the slices over very carefully so that they remain intact.

Arrange the caramelized persimmon slices on top of the cabbage.

Cut the chicken fillet into thin strips.

Pour a little vegetable oil into the frying pan where the persimmons were fried and add the chicken there. Add salt, pepper and, stirring constantly, fry until golden brown.

When the chicken is ready, place it on the salad.

Place peeled and cut quail eggs on top.

Add mustard and vinegar to the pan with all the remaining juices after cooking the persimmons and meat. Warm up the dressing.

Pour the resulting sauce over the salad.

Sprinkle the finished dish with chopped green onions and serve immediately. Bon appetit!

Simple salad with persimmon and chicken

Fruit salad with onion and apple - a simple recipe

A very tasty salad recipe with persimmons, arugula and cheese - just like in a restaurant

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Vitamin salad with pomegranate dressing

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Salad with persimmon and squid

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Salad with persimmon and chicken

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Preparation:

Recipe with cheese and tomatoes

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Salad with persimmon and shrimp

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Appetizer "Red"

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Salad with tangerine and cheese

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Exquisite recipe with salmon

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Video on how to prepare salad with persimmon and shrimp

Preparation