Persimmon and Avocado Salad with Citrus Vinaigrette

The most amazing persimmon and avocado salad with a citrus vinaigrette! One of my favorite persimmon salad recipes. Bringing this to Thanksgiving this year as my side dish! It’s paired with the easiest and most delicious citrus vinaigrette that is so dreamy. A mix of fuyu persimmons, avocado and quinoa tossed with a mix of spinach, kale and green chard)

This holiday salad is SO good and filled with SO much flavor! If you’re looking another persimmon salad recipe, try out our Persimmon Caprese Salad!

Ingredients You Need for this Persimmon Salad

Fuyu persimmons: Thinly sliced persimmons are the base of this salad, bringing in the special seasonal fruit.

Avocado: The creaminess from the avocado is a great pairing for the persimmons and adds some richness, as well!

Mixed greens: Use your choice of green, and we are using baby kale, green chard and spinach!

Quinoa: For a grain-y element, we are using quinoa. However, you can opt to use farro or couscous, too.

Finishing touches: Crunch from pine nuts are also added in this salad, and finished off with shaved parmesan! Feel free to swap with goat cheese or feta cheese.

For the vinaigrette: A toss of freshly squeezed lemon juice, orange juice, dijon mustard, champagne vinegar, garlic, extra-virgin olive oil, kosher salt, and freshly ground black pepper are mixed together to pour over the salad.

Ideas for Add-Ons: pomegranate seeds, apples, dried cranberries, thinly sliced red onions or shallots You can also opt to add proteins like chicken, shrimp or even steak to this!

Steps To Make This Recipe

Make your quinoa and slice your persimmons: Begin by making your quinoa according to the package instructions. Set aside to cool while you slice your persimmons.

Prep your vinaigrette: Next, make your vinaigrette. In a small bowl or jar, 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 extra virgin olive oil until your vinaigrette is emulsified or shake if you’re using a jar.

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