Persimmon and Avocado Salad with Citrus Vinaigrette

5 from 2 votes

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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!

Persimmon & Avocado Salad with a Citrus Vinaigrette

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!

Persimmon & Avocado Salad with a Citrus Vinaigrette

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!

Persimmon & Avocado Salad with a Citrus Vinaigrette

Tips, Tricks and Substitutions

What does persimmon pair well with?

This salad is a great pairing with persimmons! Avocado and greens, tossed in a citrus vinegarette. Besides having persimmon on its own, it also works great in place of tomatoes for a Caprese Salad, or you can make a dessert with it!

Is the skin of a persimmon edible?

Yes, you can eat the skin of a persimmon! Depending on how ripe or not they are, and it just depends on preference, but they are totally edible.

Can I eat persimmon raw?

Yes! You can eat persimmons, with the peel, raw. You can also cook them down into a jam, or in cinnamon for a cozy fall dessert!

 If you do make this Persimmon and Avocado Salad recipe Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!In addition, we can also be found on YouTube, Facebook, and Pinterest!

Persimmon & Avocado Salad with a Citrus Vinaigrette

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Persimmon & Avocado Salad with a Citrus Vinaigrette
5 from 2 votes

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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2 people

Ingredients 

For Your Salad

  • 1/3 cup quinoa
  • 2 fuyu persimmons, thinly sliced
  • 1 large avocado, cubed
  • 5 ounce mixed greens (we used a mix of spinach, kale and green chard)
  • top with pine nuts and shaved parmesan

For Your Vinaigrette

  • zest and juice of 1 small lemon
  • zest and juice of 1 medium navel orange
  • 1 teaspoon dijon mustard
  • 2 teaspoons champagne vinegar
  • 1 garlic clove, minced or grate
  • 1/4 cup extra-virgin olive oil
  • salt and pepper to taste

Instructions 

  • 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!

Nutrition

Calories: 559kcal, Carbohydrates: 75g, Protein: 5g, Fat: 29g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 20g, Sodium: 32mg, Potassium: 686mg, Fiber: 2g, Sugar: 0.04g, Vitamin A: 6IU, Vitamin C: 111mg, Calcium: 61mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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