AIP / Paleo Persimmon and Fennel Salad - Fall Recipe for the Holidays
Author: Sophie
Recipe type: Vegetables
Cuisine: Autoimmune Protocol - AIP
Serves: 4
- 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
- Using a sharp knife, cut your fennel bulb in half from top to bottom. Thinly slice each half crosswise (the thinner, the better).
- Cut off the top and the leaves of your persimmon and peel with a paring knife or a vegetable peeler.
- Then cut the persimmon in half, from top to bottom. Remove the core. Cut each half into thin slices.
- In a big bowl, gently mix together fennel, persimmon, and chopped cilantro.
- Add the dressing right before serving.
- Bon appétit!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-paleo-persimmon-and-fennel-salad-fall-recipe-for-the-holidays/
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