Side Pannel
Persimmon and Avocado Salad
Persimmon and Avocado Salad
- Recipe Submitted by Angus on 11/16/2014
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.
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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