Crown Jewels: Winter Persimmon and Avocado Salad Recipe
Ingredients
- Dressing
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp white balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Salad
- 8 cups baby arugula
- 1 firm-ripe Fuyu persimmon, quartered and thinly sliced
- 1 large avocado, cut into wedges
- ½ cup fresh pomegranate arils
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 303g | |
| Calories 704 | |
| Calories from Fat 622 | 88% |
| Total Fat 69.89g | 87% |
| Saturated Fat 9.57g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 355mg | 15% |
| Potassium 891mg | 25% |
| Total Carbs 19.9g | 5% |
| Dietary Fiber 8.4g | 28% |
| Sugars 10.01g | 7% |
| Protein 5.02g | 8% |
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