Persimmon and Pomegranate Seed Olive Oil Salad

Posted by in Recipes on Oct 10, 2012 . .


2 large persimmons, peeled, diced
1 ½ cups chopped fresh parsley, cilantro, or mixed herbs
1 cup pomegranate seeds
½ cup chopped toasted pecans
3 tablespoons Olive Cart Italian Extra Virgin Olive Oil
1 teaspoon honey
1 teaspoon grated lemon zest
½ teaspoon salt
¼ teaspoon black pepper


  1. Combine persimmon, parsley, pomegranate, and pecans in a medium bowl. In a separate small bowl, whisk together remaining ingredients until smooth. Pour over persimmon mixture; toss gently. Serve immediately.
Shopping Cart
Your shopping cart is empty!