Rocket and Persimmon Salad with Pistachio Vinaigrette

Ingredients for Rocket and Persimmon Salad with Pistachio Vinaigrette

• 230g rocket, washed and spun dry

• 2 Fuyu persimmons, stemmed and sliced into thin rounds

• 1 tablespoon lemon juice

• 2 tablespoons extra-virgin olive oil

• 30ml water

• 60ml pistachios

• 1/2 teaspoons sea salt

In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated.

Toss the rocket in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.