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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  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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Avocado & Persimmon Salad with Fig & Shallot Vinaigrette
Title
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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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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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