• Prep Time: 15 mins
  • Cooking Time:
  • Serves: 4 servings

Persimmon and Avocado Salad

  • Recipe Submitted by on

Category: Side Dishes, Salads

 Ingredients List

  • ~~ Dressing ~~
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp white balsamic vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • ~~ Salad ~~
  • 8 cups baby arugula
  • 1 firm-ripe Fuyu persimmon, quartered and thinly sliced
  • 1 large avocado, cut into wedges
  • ½ cup fresh pomegranate arils

 Directions

~~ Prepare the Dressing ~~

In a small bowl, whisk together olive oil, vinegars and mustard until combined. Season to taste with salt and pepper.

~~ Assemble the Salad ~~

In a large mixing bowl, toss arugula with dressing until well coated. Distribute between four individual salad bowls, or transfer to a single large salad bowl.

Arrange persimmon and avocado slices on the arugula, then scatter with pomegranate. Serve immediately.

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