Asian Pear, Persimmon, and Almond Salad

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.

Yield: Serves 4
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 27%
  • Protein: 2.6g
  • Fat: 5.5g
  • Saturated fat: 0.5g
  • Carbohydrate: 35g
  • Fiber: 6g
  • Sodium: 75mg
  • Cholesterol: 0.0mg


  • 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. 1. In a medium bowl, whisk lime juice, oil, honey, salt, and cayenne until blended.
  2. 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. 3. Divide lettuce among 4 salad plates. Spoon fruit mixture on top.
  4. Note: Nutritional analysis is per serving.
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