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Print Recipe
Persimmon, Avocado and Pomegranate Salad Recipe
Noble combination of velvety taste of avocado with sweet persimmon and juicy pomegranate seeds. I hope that anyone who wants and loves to create in the kitchen, will not leave this salad without attention.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. The main figures of the salad: persimmon, avocado, pomegranate, lettuce. Tear the lettuce leaves and put on a plate, i.e. make a vegetable pillow.
    The main figures of the salad: persimmon, avocado, pomegranate, lettuce.
Tear the lettuce leaves and put on a plate, i.e. make a vegetable pillow.
  2. Cut the persimmon into quarters, remove the bones and cut into thin plates.
    Cut the persimmon into quarters, remove the bones and cut into thin plates.
  3. Avocado cut in half, remove the bone, peel, cut into large transverse slices.
    Avocado cut in half, remove the bone, peel, cut into large transverse slices.
  4. To make the dressing. Garnet cut, put 2 tbsp. of the beans, squeeze 1 tbsp of pomegranate juice. Mix in a Cup of balsamic vinegar, pomegranate juice, vegetable oil, a pinch of sugar, salt, black pepper, stir with a whisk.
    To make the dressing. Garnet cut, put 2 tbsp. of the beans, squeeze 1 tbsp of pomegranate juice. Mix in a Cup of balsamic vinegar, pomegranate juice, vegetable oil, a pinch of sugar, salt, black pepper, stir with a whisk.
  5. Vegetable bed of lettuce lay out alternating slices of avocado and persimmon. Sprinkle with pomegranate seeds, pour over the dressing.
    Vegetable bed of lettuce lay out alternating slices of avocado and persimmon. Sprinkle with pomegranate seeds, pour over the dressing.

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