I promised you another tasty low fat raw vegan recipe and this Persimmon Salad Dressing is definitely delicious! I have to thank Simon’s mother Mariane for this dressing recipe, because she was the one who first introduced me to this sweet yellow-orange fruit several years ago. We both share a love for sweet tropical fruits :) I can’t count the number of times that she has pleasantly surprised me with a big juicy mango, a huge ripe papaya or a beautifully sweet persimmon.
Just remember: it is absolutely crucial that you use ripe persimmons for this recipe. The fruit should be very soft to the touch & almost bursting out of its skin. If it’s organic, you can eat the skin of the persimmon. If it’s not… Well, we don’t want all those pesticides straight into our healthy dressing, do we? I hope you enjoy this low fat raw vegan recipe persimmon salad dressing & have a really big salad tonight to celebrate the healthy start of this new & exciting year!
Persimmon Salad Dressing
SERVES: dressing for 1 large salad
EQUIPMENT: blender
INGREDIENTS:
2 tomatoes, roughly chopped
1 ripe persimmon, peeled
3 small dates, pitted and finely chopped
1/3 avocado
6 drops of Stevia (optional)
pinch of Himalayan Crystal salt or sea salt (optional)
DIRECTIONS:
Combine tomatoes, persimmon, dates, avocado, Stevia and salt in the blender. Blend until smooth.
JULIE’S TIPS AND TRICKS:
- If you’re not a big fan of Stevia, try adding two extra dates for a sweeter taste.
- Do you prefer a dressing that is completely fat free? Replace the avocado with one extra persimmon and leave the Stevia out of the recipe.
