Persimmon Arugula Salad
by Adrianna Adarme on Nov 3, 2017
- Servings
- Serves 2 to 3
- Course
- Appetizer
Tags
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
-
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.
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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.