I like to make this Winter Persimmon and Avocado Salad when I am feeling creative and I want to eat beautifully presented food. I think there is a level of artistry involved in making food look presentable and this salad is not only looks beautiful, it tastes delicious too!
I use Fuyu persimmons for this salad. They are the small tomato-shaped fruits which are sweet enough to eat even when they are not fully ripe. I start by preparing a simple oil, vinegar and mustard dressing which I toss with arugula leaves. I divide the dressed arugula between four bowls and I arrange the persimmon and avocado artistically on top. Sprinkle with pomegranate seeds and there you have it. A delicious & beautiful winter salad.
To make my version of Winter Persimmon and Avocado Salad, you will need the following ingredients:
Whisk the olive oil, vinegars and mustard together in a small jug or bowl. Season with salt and pepper to taste.
In a large salad bowl, combine the dressing with the arugula leaves. Toss well to coat. Divide the leaves between four individual bowls.
Arrange the persimmon and avocado slices on top artistically.
Sprinkle the pomegranate seeds over the top.
Serve as a starter or side dish.
This Winter Persimmon and Avocado Salad is delicious & beautiful! Why not try it out next time you need to unleash your hidden artist and tag #CookMeRecipes in any of your instagram pictures - I’d love to see your creations!
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