Arugula Salad with Persimmons

October 15, 2012 (Updated: October 8, 2018)
Lily Moran

Loaded with vitamins A, B complex, C, and K, arugula is a great salad base. Here it’s combined with fiber-rich persimmon for a light but nutritious side dish or mini-meal.

Serves 4


  • 1 bunch arugula
  • 2 small fuyu persimmons
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 clove of garlic, minced
  • Sea salt and freshly ground pepper to taste (substituting lite salt cuts the sodium content in half)


  1. Wash arugula thoroughly, and dry.
  2. Remove the hulls from persimmons; then peel and cut into wedges.
  3. Whisk together olive oil, lemon juice, and garlic.
  4. Put the arugula in a salad bowl, and toss with the dressing. Add persimmons and toss again.
  5. Season with a bit of sea salt (or lite salt) and pepper before serving.


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Nutritional information per serving: 156 calories, 11 g fat (0 g saturated), 17 g carbohydrates, 3 g fiber, 1 g protein, 0 mg cholesterol, 7 mg sodium, 11 g sugar

Note: Nutritional values are estimates only and may vary according to freshness of ingredients, methods of preparation, and other factors.


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