Persimmon & Paneer Salad With An Orange-Honey Dressing
I.
Ingredients
- 3 quartered persimmons firm Fuyu , sliced
- 1 pear firm ripe , cubed
- 1 tomato large , deseeded and diced
- 1 orange , peeled and prepared into segments
- 1/3 to 1/2 cup paneer crumbled
- 1/4 cup spring onion chopped greens
- 12 to 15 spinach leave fresh baby (or green of your choice)
- handful cranberries A small dried
- 1/4 cup cashewnuts toasted broken
For The Orange Honey Dressing
- 3 tbsps honey
- 1/4 cup orange juice (preferably fresh, or unsweetened)
- 2 tbsps olive oil
- to taste Salt
- to taste Red chilli black pepper flakes / crushed
- 1 to 2 tbsps mint coriander or fresh , chopped
Instructions
- Put the chopped persimmon, pear, tomato and orange into a large bowl and mix. In another smaller bowl, lightly whisk together the ingredients for the dressing. Refrigerate both separately till ready to serve.
- Just before serving, add the paneer, spring onions and spinach leaves to the fruit. Add the dressing and toss the salad until it is well coated with the dressing. Garnish with cranberries and toasted cashewnuts. Serve immediately.
Notes
This salad is my submission to "No Croutons Required", a monthly blog event that features a vegetarian soup or salad recipe, where this month's edition is themed "Raw Salads or Soups".