Ingredients
Units
Scale
FOR THE SALAD:
- 4 Non-astringent persimmons, such as fuyu or amagaki
- 1 avocado
- 8 oz. feta cheese (we used VioLife vegan feta)
- 1/2 cup green olives
- 1/4 cup pomegranate arils
- 2 tbsp dill sprigs, to garnish
FOR THE DRESSING:
- 1 tbsp, thinly sliced shallot
- 1/4 cup fresh mandarin or orange juice
- 1 tbsp lemon juice
- 1 tsp lime juice
- 1 tbsp honey, add more to taste
- 1 tbsp whole grain mustard
- 1/4 cup extra virgin olive oil
- salt, to taste
Instructions
- Start by making the dressing by whisking all of the ingredients together in a small bowl. Taste for seasoning and desired sweetness, adjust if necessary and set aside to allow flavors to mingle while you prepare the salad.
- Remove the stems of the persimmons and slice the persimmons into about 1/4 inch thick slices, removing any seeds you encounter. Arrange the sliced persimmons on a shallow bowl. Add slices of avocado and olives.
- Drizzle the citrus shallot dressing over the salad. Garnish with crumbled feta, pomegranate arils & dill sprigs.
- Prep Time: 10 minutes
- Cook Time: 0 hours
