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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.

Asian Pear, Persimmon, and Almond Salad

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
Step 1

In a medium bowl, whisk lime juice, oil, honey, salt, and cayenne until blended.

Step 2

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.

Step 3

Divide lettuce among 4 salad plates. Spoon fruit mixture on top.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

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.