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.
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