For the dressing
- 3 tbsp Olive oil
- 1 tbsp White wine vinegar
- 1 tbsp Balsamic vinegar
- 1 tsp Dijon mustard
- Saltto taste
- Black pepperto taste
For the salad
- 8 cups Baby arugula
- 1 Fuyu Persimmonsfirm-ripe, quartered and thinly sliced
- 1 Avocadocut into wedges
- ½ cup Pomegranate seedsfresh
Winter Persimmon and Avocado Salad
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:
So, how do you make Winter Persimmon and Avocado Salad?
Steps to make Winter Persimmon and Avocado Salad
Make the dressing
Dress the arugula
Assemble the salad