Darby Stanchfield's Persimmon and Pistachio Salad
3/4 head of romaine, washed and chopped
1 persimmon, sliced into wedges
1/2 avocado, seeded and chopped
1 small handful of fresh dill, diced
2 tbsp. raw, unsalted pistachios
1/2 Meyer lemon
1 tbsp. extra virgin olive oil
Toss the chopped romaine, persimmon, avocado, and dill into a pasta bowl. Squeeze the Meyer lemon over the whole salad. Drizzle the olive oil over salad. Add sea salt to taste. Toss again gently. Finally. add cracked pepper to taste.
Serves: 1 entrée-sized salad or 2 starter salads
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