AIP / Paleo Persimmon and Fennel Salad - Fall Recipe for the Holidays
 
Prep time
Total time
 
This recipe is 100% autoimmune protocol compliant.
Author:
Recipe type: Vegetables
Cuisine: Autoimmune Protocol - AIP
Serves: 4
Ingredients
  • 1 fennel bulb, with the stalks removed
  • 1 persimmon, ripe (read the warning in the post)
  • 1/4 cup of fresh cilantro, chopped
  • For the dressing:
  • 2 TBSP olive oil
  • 1 TBSP apple cider vinegar
  • 1/2 TSP salt or more to taste
Instructions
  1. Using a sharp knife, cut your fennel bulb in half from top to bottom. Thinly slice each half crosswise (the thinner, the better).
  2. Cut off the top and the leaves of your persimmon and peel with a paring knife or a vegetable peeler.
  3. Then cut the persimmon in half, from top to bottom. Remove the core. Cut each half into thin slices.
  4. In a big bowl, gently mix together fennel, persimmon, and chopped cilantro.
  5. Add the dressing right before serving.
  6. Bon appétit!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-paleo-persimmon-and-fennel-salad-fall-recipe-for-the-holidays/