Asian Pear, Persimmon, and Almond Salad

Asian Pear, Persimmon, and Almond SaladRecipe
Photo: Annabelle Breakey; Styling: Randy Mon
Time: 20 minutes. A mix of chartreuse and bronze lettuces--if you can find them--really sets off the fruits' fall colors.
Serves 4


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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


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

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.

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

Note: Nutritional analysis is per serving.

Created date

September 2009

Nutritional Information

Calories 182
Caloriesfromfat 27 %
Protein 2.6 g
Fat 5.5 g
Satfat 0.5 g
Carbohydrate 35 g
Fiber 6 g
Sodium 75 mg
Cholesterol 0.0 mg