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Asian Pear, Persimmon, and Almond Salad

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.