Persimmon And Spinach Salad With Minted Dressing Recipe

Ingredients

12 ounces spinach leaves, torn into bite-size pieces

3 Fuyu persimmons, sliced into thin wedges

1 small red onion, thinly sliced

Dressing:

2 Tablespoons fresh cilantro leaves

5 fresh mint leaves

1/2 tsp ground cumin

1/2 tsp ground coriander

1/8 tsp cayenne

4 Tablespoons fresh lemon juice

1 teaspoon honey

1/2 cup olive oil

salt and pepper

1 cup toasted sunflower seeds for garnish

Preparation

In large bowl, combine spinach, persimmons and red onion. Puree dressing ingredients in food processor. Toss the persimmon mixture with dressing and taste for salt and pepper. Sprinkle with sunflower seeds.