California salads are always packed with fruit, flavor and lush colors. Wash and spin dry your greens. Whisk together the juice from half a lemon, olive oil, sea salt and pepper. Taste and adjust the seasoning, adding a bit more olive oil if needed. Wash and thinly slice the persimmons into rounds or half moons. Use a vegetable peeler to create long, thin strips of carrots. Roughly chop the pistachios. And thinly slice the radish (this is best done on a mandolin). Toss all ingredients with the dressing. Garnish with some extra pomegranate seeds.
You can also vary the combinations: Try shaved carrots and pomegranates. Or thinly sliced persimmons with pistachios. Let your mood guide you. A bit of salty cheese wouldn’t be amiss either. Just have fun.