Avocado Persimmon Salad Recipe

Ingredients

• minced fresh cilantro to taste
• optional
• 1 1/3 c. torn lettuce leaves European blend radicchio-romain-etc.
• 4 Tbsp. lemon-tarragon dressing low or possibly no fat
• 1/2 x ripe avocado peel and slice
• 1 x persimmons peel and chunk
• 1 Tbsp. sunflower seeds honey coated

Instructions

1. Put lettuce and cilantro in serving bowl.
2. Measure the dressing into a glass measure large sufficient to hold the fruit.
3. Put avocado and persimmons pcs in a glass measure as they are cut.
4. Stir to coat.
5. Pour the fruit and dressing onto the lettuce.
6. Toss to coat.
7. Top with the sunflower seeds.
8. Refrigerate20 min.
9. Nov note : served with left over Garner's Turkey loaf; a baked potato; TJ's Splash with Beef broth gravy.
10. (*) It all worked together really well!
11. (*)Trader Joe Sundried Tomato pcs with herbs - softened in 1/2 c. very warm water, add in 1 scant tsp.
12. beef base; 1/8 tsp.
13. extra virgin olive oil; 1/4 tsp.
14. Madeira; 1 tsp.
15. cornstarch dissolved in 1/4 c. cool water; healthy pinch of fresh thyme.
16. NOTES : A little expensive perhaps but yummers!
17. do not really need a recipe but i wrote it down.
18. We used a bottled dressing which was no fat - a lemon tarragon vinaigrette.
19. Any citrus would do with a little tarragon or possibly fennel seed.