Salad

Persimmon and Avocado Salad

Active Time: 15 minutes • Total Time: 30 minutes

Yields: 2 Servings

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Ingredients

  • For Your Salad
  • 2 fuyu persimmons, thinly sliced
  • 1 large avocado, cubed
  • 1 5 oz Earthbound Farm Organic Power Greens
  • 1/3 cup quinoa
  • Top with pine nuts and shaved parmesan
  • For Your Vinaigrette
  • Zest of 1/2 lemon
  • Zest of 1/2 orange
  • juice of 1 lemon
  • 1 teaspoon dijon mustard
  • Juice of 1/2 a large navel orange
  • 2 teaspoons champagne vinegar
  • 1 garlic, minced
  • 1/4th cup olive oil
  • Salt and pepper to taste

Recipe by Lindsey Eats

Begin by making your quinoa according to the package instructions. Set aside to cool.

Next, make your vinaigrette. In a bowl, add your lemon and orange zest, as well as juice, dijon, garlic, vinegar and salt and pepper. With a whisk, slowly start drizzling in your olive oil until your vinaigrette is emulsified.

Prep your salad! In a bowl, toss in your sliced persimmons, cubed avocado, greens, cooled quinoa, desired pine nuts and shaved parmesan. Pour over your vinaigrette, toss and serve!

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