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Print Recipe
Persimmon, Avocado and Pomegranate Salad Recipe
The noble combination of velvety taste of avocado with sweet persimmon and juicy pomegranate seeds are perfectly combined. Very tasty.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. The main salad ingredients: persimmon, avocado, pomegranate, lettuce. Lettuce break and put on a plate, ie make a vegetable pillow.
    The main salad ingredients: persimmon, avocado, pomegranate, lettuce.
Lettuce break and put on a plate, ie make a vegetable pillow.
  2. Persimmon cut into quarters, remove the bones and cut into thin plates.
    Persimmon cut 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 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 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 and pour with dressing.
    Vegetable bed of lettuce lay out alternating slices of avocado and persimmon. Sprinkle with pomegranate seeds and pour with dressing.

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