Monday, November 26, 2012

Persimmon Salad

Persimmons are back in the market, and this year I've paired perky persimmon slices with silky avocado slices. It's a marriage made in heaven is all I can say.


4 cups salad greens
2 persimmons, sliced
1 avocado, peeled, pitted and sliced
1 Tbs pumpkin seeds
4 tsp goat cheese
4 Tbs salad dressing

Directions: Mix salad greens together with persimmons, avocado, and pumpkin seeds. Divide salad onto 4 salad plates. Top each salad with 1 tsp of goat cheese and up to 1 Tbs of salad dressing.

Serves 4

Stealthy Cooking Tip: Use fuyu persimmons for this recipe. Fuyu persimmons are sweet no matter their ripeness. Hachiya persimmons are also available in the fall, but they need to be fully soft and ripe to enjoy their sweetness.

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