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Autumn Persimmon and Pomegranate Salad
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Photography by Olivia Hayo for Edible San Diego
Photography by Olivia Hayo for Edible San Diego
Ingredients
Serves 2
- 5 persimmons, thinly sliced into ⅛” - ¼” rounds
- ½ cup pomegranate seeds
- ½ lemon, for juicing
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons cilantro leaves
- 2 tablespoons mint leaves
- Sea salt to taste
Instructions
- On a serving platter, arrange sliced persimmons in an overlapping pattern. Top with pomegranate seeds and then drizzle everything with lemon juice and olive oil. Finish with a pinch of sea salt and scattered cilantro and mint leaves. Use about 5 persimmons, thinly sliced into rounds.
Olivia Hayo
Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.
