Asian Pear, Persimmon, and Almond Salad Recipe Print Page

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Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

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.

Sunset OCTOBER 2009

Yield: Serves 4

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

Preparation

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.

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

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Asian Pear, Persimmon, and Almond Salad recipe