Asian Pear, Persimmon, and Almond Salad
Time: 20 minutes. A mix of chartreuse and bronze lettuces–if you can find them–really sets off the fruits’ fall colors.
Photo: Annabelle Breakey; Styling: Randy Mon
1/4 cup fresh lime juice
1 teaspoon roasted almond oil or extra-virgin olive oil
2 tablespoons honey
1/4 teaspoon kosher salt
1/8 teaspoon cayenne
2 ounces small, whole tender lettuces or salad mix (about 1 lightly packed qt.)
1 large unpeeled Asian pear, cut in thin wedges
2 firm-ripe unpeeled Fuyu persimmons, cut in thin wedges
1/3 cup toasted sliced almonds
In a medium bowl, whisk lime juice, oil, honey, salt, and cayenne until blended.
In another medium bowl, gently mix lettuces with 1 to 2 tbsp. dressing. Add remaining ingredients to first bowl with dressing and mix gently to coat.
Divide lettuce among 4 salad plates. Spoon fruit mixture on top.
Note: Nutritional analysis is per serving.
- Amount Per Serving
- Calories 182Calories from Fat 27
- % Daily Value *
- Total Fat 5.5g9%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 75mg4%
- Total Carbohydrate 35g12%
- Dietary Fiber 6g24%
- Protein 2.6g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.