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Fuyu persimmon salad with cumin-lime vinaigrette

See full recipe on: LA Times



Ingredients

2 pounds fuyu persimmons
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 serrano
Salt
1 tablespoon walnut oil
1/4 cup pomegranate seeds (about 1/4 pomegranate)
3 tablespoons chopped walnuts, toasted
2 tablespoons chopped cilantro

Nutrition 8 servings

Per Serving % Daily Value
Calories 201
Fat 5g 8%
Carbs 39g 13%
Protein 2g 5%
Fiber 0g 2%
Cholesterol
Sodium 5mg 0%
     
Fat
Carbs
Protein

Preparation








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