Persimmon, Smoked Chicken and Arugula Salad

1. 1 Smoked chicken breastpack 300 g ≈ $4.50 100 g
2. 2 Persimmon≈ $6.00 per kg 100 g
3. 3 Arugulapack 100 g ≈ $2.80 40 g
4. 4 Parmesanpack 200 g ≈ $6.00 12 g
5. 5 Walnutspack 150 g ≈ $4.00 12 g
6. 6 Red onion≈ $3.00 per kg 10 g
7. 7 Olive oil 8 ml
8. 8 Balsamic vinegar 8 ml
9. 9 Salt to taste
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the persimmon², remove the stem, and slice into 5–7 mm (¼-inch) thick wedges. Use a firm, non-astringent persimmon such as Sharon, because a soft overripe one falls apart.

2. Slice the smoked¹ chicken breast into thin strips and the red⁶ onion into thin half-moons.

3. Chop the walnuts⁵ roughly.

4. Whisk together olive oil and balsamic vinegar, then season with a pinch of salt and pepper.

5. Arrange the arugula³ on a plate, then top with persimmon², chicken, and onion. Drizzle with dressing, sprinkle with walnuts⁵, and finish with Parmesan⁴ shavings.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.