Persimmon and Avocado Salad
Active Time: 15 minutes • Total Time: 30 minutes
Yields: 2 Servings
- 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
This salad by Lindsey Eats celebrates the fresher side of the season. A mix of fuyu persimmons, avocado and quinoa tossed with Earthbound Farm Organic Power Greens (a mix of spinach, kale and green chard) and tossed in the easiest and most delicious citrus vinaigrette.
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!