This vegan and paleo bok choy salad with apple and persimmon is healthy enough for a detox but beautiful and tasty enough for your Thanksgiving table!
Is anyone else in need of something delicious and fresh, but still kind of festive? I’ve got you covered with this bok choy salad with apple and persimmon. Amidst all the pie and stuffing and mashed potatoes and even a few early cookies, I am fairly sure that we all could use something like this.
If you’re surprised that bok choy can be eaten raw in a salad, you are not alone. I just learned this recently myself. A couple weeks before our wedding I decided to do Alisa Vitti’s four-day detox, and this bok choy salad is based on a very simple one that she shares as part of the cleanse. I was initially quite suspicious that a combination of raw bok choy, onion, and apple could ever taste good, but since I get bok choy all the time in my CSA and it cooks down to almost nothing in a stir fry, I decided to give the salad a try.
I was pleasantly surprised by how much I enjoyed it! The citrus juice softens the bok choy just the right amount, so that it’s still crunchy but not intimidatingly so. The lemon or lime juice also mellows the shallots just the right amount, and the apple adds a welcome pop of sweetness. I embellished Alisa’s salad further by adding persimmon, which is one of my favorite fruits to enjoy this time of year, and avocado, which has never done a salad harm. At the last minute I threw some sliced almonds in, too, which provide another welcome layer of richness and crunch. With all that goodness added in, this salad is perfect on its own for a light meal. And since it’s paleo, vegan, and Whole30-compliant, you can share with almost anyone you like.