Summer salad with persimmon and honey dressing

2 servings

10 minutes

Summer salad with persimmon and honey dressing is an exquisite blend of freshness and sweetness, embodying lightness and refined taste. This salad draws inspiration from European cuisine, where the balance of flavors and natural ingredients are valued. Tender mung bean salad, juicy persimmon, and boiled egg create a harmony of textures, while the honey-vinegar dressing adds pleasant sweetness with a subtle tang. This dish is perfect for a summer lunch or light dinner when you crave something fresh yet rich in flavor nuances. The salad can be served as a standalone dish or as an accompaniment to meat and fish delicacies. Its simplicity in preparation makes it accessible even for those just starting their culinary journey, while its impressive appearance and rich taste leave a lasting impression from the first bite.

Energy value per serving

• Calories: 254.8
• Proteins: 5.4g
• Fats: 13.2g
• Carbohydrates: 33.6g

Ingredients

• Persimmon: 2 pc
• Chicken egg: 1 pc
• Honey: 1 tbsp
• Apple cider vinegar: 1 tbsp
• Olive oil: 1 tbsp
• Mung bean salad: 150 g

Cooking steps

1. Wash the salad mix, dry with a paper towel. Boil the eggs hard.

   Required ingredients:

   • Mung bean salad: 150 g
   • Chicken egg: 1 piece

2. Chop the dates and eggs into large pieces, and gently mix with the salad mix.

   Required ingredients:

   • Persimmon: 2 pieces
   • Chicken egg: 1 piece

3. For the dressing, whisk honey, vinegar, and oil. Dress the salad.

   Required ingredients:

   • Honey: 1 tablespoon
   • Apple cider vinegar: 1 tablespoon
   • Olive oil: 1 tablespoon