Recipe: Avocado, Persimmon, and Pomegranate Salad

Equipped to satisfy all of your pesky cravings, this snack is colorful, full of texture, and easy to make. Can’t get your hands on a persimmon? No worries, a nice red pear can take its place.

Serves 1

  • 1/2 Fuyu persimmon, thinly sliced (or substitute a ripe red pear)
  • 1/2 avocado, sliced
  • 1 tablespoon crumbled cheese (feta, ricotta salata, blue)
  • 1 tablespoon salted pepitas or sunflower seeds (or nuts)
  • A sprinkling of pomegranate arils*
  • A drizzle of pomegranate molasses**
  • A drizzle of olive oil

Combine in a bowl. Serve.

*There are many ways to seed a pomegranate. We recommend this method: Hold a paring knife at a 45 degree angle and run it, shallowly, in a circular motion around the top (flower) end of the fruit. Pop off the top. Flip the fruit and score a circle around the stem end; remove that as well. Then score top to bottom (again, shallowly) along the bulging ridges. Finally, use your hands to separate the pomegranate into sections, peel off the remaining papery white skin, and pop out the arils with your fingers.

** Pomegranate molasses is a form of highly reduced pomegranate juice with a syrupy viscosity and sweet-tart flavor. Find it in bottles in international or Middle Eastern markets.