here’s a simple, unique, nutrient-rich salad for your weekday. i love this concoction because it comes together in a minute, and has the sweet-salty-crunchy combination i need to keep me interested in salads. plus, it uses my favorite fruit: persimmons.
persimmons are all over the farmers markets right now, and i couldn’t be happier. since the best ones only emerge in autumn, i try and snatch them up and consume as many as possible in those few short weeks. if you’re new to persimmons, they look a bit like bright orange tomatoes, but with firm flesh and a very sweet, floral taste. there are a number of varieties grown and sold globally — fuyu persimmons are most common in the West, and are my favorite.
we eat loads of spinach in this house, since it’s delicious raw or thrown in last minute to just about any hot dish. here, the spinach is a neutral base for the sweet fruit and warm crunch of the toasted almonds. olive oil and lemon mingle with the persimmon’s juice, and in less than 5 minutes you have a healthy, vibrant snack or salad for any time of day.