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End-of-year celebrations are a good opportunity to share the vegan message with family and friends. Today I'd like to share a tip on how to prepare a persimmon pomegranate salad that makes a wonderful, fresh side dish to add to your holiday menu. Start by thinly slicing 80 grams (1/2 cup) of red onion and finely chopping a deseeded jalapeño. Place these in a big salad mixing bowl and squeeze in 30 milliliters (2 tablespoons) of fresh lime juice from two large limes and mix. Set it aside to allow it to marinate while you cut 3-4 persimmons (900 grams) into thin sections and toss them in the salad serving bowl. Top these off with 13 grams (½ cup) of chopped cilantro from a half bunch and 85 grams (1/2 cup) of pomegranate seeds from one pomegranate. On top of this, drizzle 80 milliliters (1/3 cup) of extra virgin olive oil and sprinkle in 1.5 grams (¼ teaspoon) of fine sea salt and 0.5 grams (¼ teaspoon) of freshly ground black pepper and toss everything together to combine. Add more lime juice or salt and pepper to taste and garnish with additional cilantro or pomegranate seeds if you wish.
