Avocado & Persimmon Salad with Fig & Shallot Vinaigrette

Avocado & Persimmon Salad

with Fig & Shallot Vinaigrette

10 MIN
$10.99 Serves 2-4
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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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Avocado & Persimmon Salad with Fig & Shallot Vinaigrette
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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!

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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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