1 small bunch of parsley
3 peeled cucumber slices
3 persimmon cubes
2 thin slices of daikon radish
1 medium onion, chopped
For the dressing
Juice from 2 lemons
4 tablespoons of chopped fresh dill
1 tablespoon of sumac
4 tablespoons of chopped fresh parsley
2 crushed garlic cloves
1/2 cup of olive oil
Salt and black pepper to taste
1 large red bell pepper, cut into triangles (for garnish)
2 toasted and chopped pistachios
Sumac (for sprinkling)
Olive oil (for drizzling)
1 small bunch of parsley
3 peeled cucumber slices
3 persimmon cubes
2 thin slices of daikon radish
1 medium onion, chopped
For the dressing
Juice from 2 lemons
4 tablespoons of chopped fresh dill
1 tablespoon of sumac
4 tablespoons of chopped fresh parsley
2 crushed garlic cloves
1/2 cup of olive oil
Salt and black pepper to taste
1 large red bell pepper, cut into triangles (for garnish)
2 toasted and chopped pistachios
Sumac (for sprinkling)
Olive oil (for drizzling)
Chop the parsley and reserve some leaves for garnishing
In a bowl, combine the parsley, cucumber, persimmon, daikon radish, and onion
Prepare the dressing by mixing all ingredients well
Season the salad with half of this dressing
Assemble the salad: in a dish, place the reserved parsley leaves and around it, cut the red bell pepper into triangles
In the center, place the seasoned salad
Just before serving, add the chopped pistachios, mix gently, and top with the remaining dressing
Sprinkle sumac and drizzle olive oil
Serve immediately so the pepper doesn't soften
Calories per serving: 241.
