Arugula and persimmon salad with pistachio vinaigrette recipe

Ingredients for Arugula and persimmon salad with pistachio vinaigrette

• 225 g rocket, washed, spun dry

• 2 fuyu persimmons, stemmed, sliced into thin rounds

• 15 ml lemon juice

• 30 ml extra-virgin olive oil

• 30 ml water

• 40 g pistachios

• 2.5 g sea salt

How to make Arugula and persimmon salad with pistachio vinaigrette

1. Blend all the vinaigrette ingredients in a blender until smooth and well combined.

2. Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated.

3. Arrange the persimmon slices on two serving plates.

4. Top the persimmon slices with the dressed greens and serve immediately.

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.