Avocado Persimmon Salad Recipe

1. 1

   Put lettuce and cilantro in serving bowl.

2. 2

   Measure the dressing into a glass measure large sufficient to hold the fruit.

3. 3

   Put avocado and persimmons pcs in a glass measure as they are cut.

4. 4

   Stir to coat.

5. 5

   Pour the fruit and dressing onto the lettuce.

6. 6

   Toss to coat.

7. 7

   Top with the sunflower seeds.

8. 8

   Refrigerate20 min.

9. 9

   Nov note : served with left over Garner's Turkey loaf; a baked potato; TJ's Splash with Beef broth gravy.

10. 10

    (*) It all worked together really well!

11. 11

    (*)Trader Joe Sundried Tomato pcs with herbs - softened in 1/2 c. very warm water, add in 1 scant tsp.

12. 12

    beef base; 1/8 tsp.

13. 13

    extra virgin olive oil; 1/4 tsp.

14. 14

    Madeira; 1 tsp.

15. 15

    cornstarch dissolved in 1/4 c. cool water; healthy pinch of fresh thyme.

16. 16

    NOTES : A little expensive perhaps but yummers!

17. 17

    do not really need a recipe but i wrote it down.

18. 18

    We used a bottled dressing which was no fat - a lemon tarragon vinaigrette.

19. 19

    Any citrus would do with a little tarragon or possibly fennel seed.

* Per serving · 4 servings · Values may vary.

No additional tips available.