Bitter Winter Vegetable Salad with Persimmon and Avocado

Contents

01
Ingredients
02
Recipe

A winter vegetable salad recipe that is as delicious as it is good for you. A real treat!

Ingredients

1/3 cup of raw pecans, raw organic almonds, or a mix of both (more nuts, more flavour!)
1/2 bunch of organic lacinato kale (or curly kale), stalked and chopped
1/2 head of organic radicchio (treviso), stalked and torn or roughly chopped
1 very ripe persimmon, stalked and cut into quarters
1 firm, ripe avocado, peeled, stoned, and cut into quarters
1 organic lemon, juiced
1/3 cup of mixed organic fresh herbs, torn (e.g. mint or dill)
1/2 pomegranate
1/4 cup of organic extra virgin olive oil (you can also vary the oils)
Fleur de sel
Freshly ground black pepper

1 handful of Tomato croq salted granola, with cashew nuts and herbes de Provence

Why this product?

The ultimate savoury granola to elevate any salad. Also packed with nutrients to nourish your body.

Our recommended product

Tomato croq

Granola salé bio tomates et iode

£10.43

~~£13.04~~

For everyone

Savoury granola ideal for pregnancy

To be enjoyed as a snack, on salads or in soups

High in fibre and magnesium, source of folate and iodine

100% organic, no added salt and gluten-free

Herbes de Provence, sun-dried tomatoes and cashew nuts

A consommer avant le 01/06/2026

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Recipe

Roughly chop the walnuts and set aside.
Pour about half the olive oil into a large metal bowl and add the palm kale.

Sprinkle with fine sea salt and massage the kale (with clean hands) with the oil and salt until it is well coated and begins to soften slightly.

Add the radicchio, persimmon, avocado, fresh walnuts, remaining olive oil and lemon juice, and toss everything together.

Just before serving, generously sprinkle the salad with fresh herbs, fleur de sel and ground pepper (note that fresh herbs will wilt if left too long in the oil and lemon).

Serve fresh and crunchy!

Optionally, you can add organic feta or ricotta

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