← All recipes

🥗 Fresh Salad with Persimmon, Avocado, and Radicchio

230 kcal · 30 min · 4 servings

Ingredients

• Radicchio 1 pc
• Persimmon 2 pc
• Radish 1 bunch
• Basil, fresh 20 g
• Mint, fresh 10 g
• Avocado 1 pc
• Olive oil 4 tbsp
• Vinegar 2 tbsp
• Honey 1 tsp
• Salt pinch
• Pepper, black ground pinch

Instructions

1. 1. Thoroughly wash the radicchio under running water.
2. 2. Tear the leafy greens into bite-sized pieces.
3. 3. Let the radicchio drain well in a colander.
4. 4. Rinse the persimmons under cold water.
5. 5. Cut off the hard end of the persimmons.
6. 6. Slice the persimmons into thin slices.
7. 7. Clean the radishes under running water.
8. 8. Cut off the ends of the radishes.
9. 9. Slice the radishes into thin slices.
10. 10. Wash the fresh herbs under running water.
11. 11. Shake the herbs dry.
12. 12. Remove the thick stems from the herbs.
13. 13. Chop the herbs finely.
14. 14. Cut the avocado in half.
15. 15. Carefully remove the pit of the avocado.
16. 16. Scoop the avocado flesh out of the skin with a spoon.
17. 17. Slice the avocado flesh.
18. 18. Put the oil, vinegar, and honey into a small bowl.
19. 19. Mix the dressing ingredients vigorously.
20. 20. Season the dressing with salt and pepper to taste.
21. 21. Put all prepared ingredients into a large bowl.
22. 22. Pour the dressing over the vegetables and fruits.
23. 23. Toss everything gently until everything is evenly coated.
24. 24. Serve the salad on plates.

Nutrition per serving

• kcal: 230
• Protein: 3 g · Fett/Fat: 18 g · Carbs: 19 g