Bring this beautiful salad to any Thanksgiving gathering, or to grace your table for other special occasions. It’s loaded with delicious foods: persimmons, apples, cashews, avocado, and fresh greens. It’s hearty, crisp, and crunchy. The persimmons were a special gift from my step-mother’s orchard. They’re organic and delicious, and we just love having them to eat. Thank you Sharon—they really make this salad!
Other ideas shown here for a complete holiday feast are from the Healing Feast archive: Pumpkin Seed Bread, Cranberry Tart, Beet Borscht, and Wild Rice.
6 cups greens, romaine and spinach, torn or chopped to desired size
3/4 cup celery, sliced
2 Fuyu persimmons, peeled and chopped to bite sized pieces. Make one slice of the whole fruit to use as a garnish on the top.
1/2 apple, peeled (if desired), and chopped into bite sized pieces
1/4 cup cashews
4 tablespoons green onions, finely sliced
1 small Hass avocado, sliced
1/4 cup sweet olive oil
2 tablespoons lemon juice
2 tablespoons Juniper Balsamic Vinegar
1-2 cloves garlic, pressed
2-3 teaspoons honey, or 1 Medjool date
Put all ingredients into a bowl, and whisk until velvety smooth.
The Little Story: Raw Comes to Thanksgiving!Thanksgiving is about our traditions, yet it’s also a wonderful time to share new dishes and ideas, like our Holiday Salad. Bringing the lightness and beauty of raw foods to a holiday celebration can open doors for people to learn about the beauty, vibrancy, and health benefits of raw foods. Plus, there’s a hidden bonus: they help to offset the heavier foods normally eaten on this day, or other holiday feasts.
With raw food, we can eat all we want and have happy tummies without the after eating tiredness that Rex and I remember from traditional Thanksgiving dinners.
Share the love, and share the abundance of health with friends and families! We wish you all a wondrous holiday season!