Persimmon Arugula Salad

by Adrianna Adarme on Nov 3, 2017

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Servings
Serves 2 to 3
Course
Appetizer

Ingredients

  • Juice from 1 lemon
  • 2 tablespoon olive oil 
  • 1 teaspoon harissa paste (optional) 
  • Salt
  • Pepper
  • 2 cups of arugula 
  • 1 fuyu persimmon, sliced
  • 1 avocado, pitted and sliced
  • Handful of Parmesan-Reggiano shavings
  • Handful of walnuts, chopped 

Instructions

  1. To a medium bowl, add the lemon juice, olive oil and harissa paste. Whisk until smooth. Add a few pinches of salt and pepper and give it a taste; adjust the salt to taste. 
  2. Add the arugula and toss until evenly coated. Next, add the persimmon, avocado, Parmesan shavings and walnuts. Toss one last time and divide amongst bowls.
Photo of Adrianna Adarme

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Adrianna Adarme

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