ARUGULA, AND PERSIMON SPRING SALAD with a KIWI VINAIGRETTE
Adapted from the cookbook The 30 Minute Vegan
I chose this recipe because it screams spring, is extraordinarily yummy, has Leafy Greens and is light and cleansing. ENJOY!
Serves 4 to 6
6-8 cups of arugula
2 large persimmons, (or tomatoes, mangoes or pears) chopped
1 small fennel bulb, sliced thin and minced (may substitute Endive if you prefer)
1 large carrot, peeled and grated
2 cups halved snow peas
Sunflower or other sprouts (optional)
Makes approx. one cup of dressing
3 kiwis peeled and chopped (3/4 cup)
¼ cup safflower oil
1-tablespoon raw apple cider vinegar
¼ cup water
1 teaspoon agaves nectar, or to taste
½ teaspoon Dijon or other stone-ground mustard
¼ teaspoon sea salt
½ teaspoon soy sauce
1. Combine the salad ingredients in a large bowl. Prepare the kiwi dressing by blending all of the dressing ingredients well. Adjust the amount of agave nectar depending on sweetness of the kiwis.
2. Gently toss the dressing with the salad and enjoy!
Good Clean Health 2010