Persimmon and Sweet Potato Salad Spiced with Wasabi

Persimmons are rich in vitamins A and C, while sweet potatoes are a great source of fiber and beta-carotene.

This is vegan, gluten free and quick meals recipe. Dish can be prepared in 25 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Persimmon and Sweet Potato Salad Spiced with Wasabi

Cooking Method: Boiling, Mixing Cuisine: Asian, Vegetarian Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Quick Meals Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Total Time 25 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 2 piece Persimmon
• 2 medium Sweet Potato
• 1 teaspoon Wasabi
• 2 tablespoon Lemon juice
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 cup Mixed salad greens
• 2 tablespoon Pumpkin seeds

Instructions

1. Peel and dice the sweet potatoes. Boil them until tender.
2. Peel and slice the persimmons.
3. In a large bowl, whisk together the lemon juice, olive oil, wasabi, salt, and black pepper.
4. Add the cooked sweet potatoes, sliced persimmons, mixed salad greens, and pumpkin seeds to the bowl.
5. Toss everything together until well coated.
6. Serve the salad immediately.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 28g10%

Sugars 9g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.