Persimmon Salad with Dates, Cashews, and Honey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 small or 4 large fuyu persimmons (about 1 1/2 lbs.), cut into wedges |
5 medjool dates, pitted and cut into slivers |
1/2 cup salted cashews, very roughly chopped |
1 tablespoon finely chopped crystallized ginger |
1/4 cup honey |
1/4 teaspoon kosher salt |
lime wedges |
Directions:
1. Toss persimmons with dates and cashews in a medium bowl. In a small microwave-safe bowl, whisk together ginger, honey, and salt. Microwave until honey is thin enough to drizzle, about 20 seconds. Whisk again, then drizzle on salad and toss to coat. Serve with lime wedges to squeeze on top.
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