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Parve
Easy
4 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
This salad will always give me a good laugh. It reminds me of my very Israeli acquaintance, who got so worked up when I served it to her for the first time. She couldn’t understand: “Why do you need to mix the lettuce with all kinds of fruits? Whatever happened to my cucumbers and tomatoes???” It sounded better in (heated) Hebrew. You kinda’ had to be there. She took it so hard. I think she was sticking up for the cucumbers. But once she took a mouthful, she stopped complaining. This is the perfect appetizer for a Tu B’Shvat dinner and this year, a great way to dress up your Shabbos table too. You can also add some grilled chicken strips for a complete meal. Don’t you love how the poppy seeds make everything…“pop”? Just check yourself in the mirror before you leave the house: You might have a severe case of what my kids like to call “poppy tooth.”
about 4 cups assorted greens of your choice
3 California dates, diced
1/2 red onion, sliced into paper-thin rounds
1 persimmon, peeled and cubed (if not available you can substitute mango)
1 avocado, cubed
arils of 1/2 pomegranate
juice of 1 lemon
1/4 cup Gefen Olive Oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon Gefen Maple Syrup
1 teaspoon poppy seeds
Arrange greens in a bowl or individual plates. Top with dates, red onion, persimmon, avocado, and pomegranate.
In a jar or cruet, combine lemon juice, olive oil, salt, garlic powder, maple syrup, and poppy seeds. Shake to combine, and gently drizzle over salad.
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