Avocado & Persimmon Salad with Fig & Shallot Vinaigrette

Avocado & Persimmon Salad

with Fig & Shallot Vinaigrette

10 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This vibrant salad features sweet persimmon and creamy avocado—served over a bed of soft butter lettuce and drizzled with a savory-sweet vinaigrette. A sprinkle of romano cheese and some roasted almonds lends a bit of tangy flavor and pleasant crunch.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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fresh
ingredients
Avocado & Persimmon Salad with Fig & Shallot Vinaigrette
Title
time-saving
tips & techniques
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step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and small dice the shallot. Cut off and discard the root end of the lettuce; separate the leaves. Core the persimmon; halve lengthwise, then thinly slice. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice.

2 Make the vinaigrette & serve your dish

In a bowl, whisk together the diced shallot, fig spread, vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Serve the lettuce leaves topped with the sliced persimmon and sliced avocado. Drizzle with the vinaigrette. Garnish with the cheese and almonds. Enjoy!

Tips from Home Chefs

Avocado & Persimmon Salad

1 Prepare the ingredients

Wash and dry the fresh produce. Peel and small dice the shallot. Cut off and discard the root end of the lettuce; separate the leaves. Core the persimmon; halve lengthwise, then thinly slice. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice.

2 Make the vinaigrette & serve your dish

In a bowl, whisk together the diced shallot, fig spread, vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Serve the lettuce leaves topped with the sliced persimmon and sliced avocado. Drizzle with the vinaigrette. Garnish with the cheese and almonds. Enjoy!

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