Spicy Persimmon and Kale Salad with Jalapeño Yogurt Dressing

A refreshing salad that plays with contrast, pairing sweet, honey-like persimmons with a creamy, spicy yogurt dressing and tenderized kale.

Ingredients

• 1 bunch kale, stems removed and finely chopped
• 2 ripe persimmons, thinly sliced
• 1/2 cup Greek yogurt
• 1 jalapeño, seeded and finely minced
• 1 tsp paprika
• 1 tbsp olive oil
• 1 tbsp vinegar
• Salt and pepper to taste

Instructions

Massaging the kale is essential to break down the fibrous texture and make it tender and easy to eat.

1. Place the chopped kale in a large bowl. Add olive oil, salt, and pepper, then massage the leaves with your hands for 2–3 minutes until they become soft and dark green.
2. In a small bowl, whisk together the Greek yogurt, minced jalapeño, paprika, and vinegar until smooth.
3. Pour the yogurt dressing over the massaged kale and toss well to ensure every leaf is coated.
4. Gently fold in or top the salad with the sliced persimmons.

Serve immediately while the kale is tender and the dressing is cool.