🥗
Vibrant Persimmon and Avocado Salad with Pomegranate-Infused Quinoa
Discover a nutrient-rich salad with persimmons, avocado, and pomegranate quinoa. Perfect for a healthy meal, packed with vitamins and antioxidants!
Indulge in a salad that is as vibrant as it is nutritious with our unique Persimmon and Avocado Salad featuring Pomegranate-Infused Quinoa. This big beautiful salad brings together an unexpected fusion of flavors and textures, combining the natural sweetness of ripe persimmons with creamy avocado and the tangy burst of pomegranate seeds. Quinoa, a complete protein, is infused with pomegranate juice for extra antioxidants, adding both color and flavor to this dish.
This salad is not only visually stunning but also a powerhouse of nutrition. Persimmons are rich in vitamins A and C, contributing to healthy skin and immune function, while avocados provide heart-healthy monounsaturated fats. The quinoa adds a dose of protein and fiber, making this salad a complete meal in itself. Perfect for a nutritious lunch or a light dinner, this salad will leave you feeling refreshed and satisfied.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mediterranean
Discover a nutrient-rich salad with persimmons, avocado, and pomegranate quinoa. Perfect for a healthy meal, packed with vitamins and antioxidants!
Ingredients
- • quinoa: 1 cup
- • pomegranate juice: 1/2 cup
- • water: 1 cup
- • ripe persimmons: 2, thinly sliced
- • avocado: 1, diced
- • pomegranate seeds: 1/2 cup
- • baby spinach: 4 cups
- • arugula: 2 cups
- • red onion: 1/4, thinly sliced
- • walnuts: 1/2 cup, toasted
- • lemon: 1, juiced
- • olive oil: 2 tablespoons
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
Instructions
- 1 Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa, pomegranate juice, and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
- 2 While the quinoa is cooking, prepare the salad ingredients. Slice the persimmons, dice the avocado, and thinly slice the red onion. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring occasionally.
- 3 In a large salad bowl, combine the baby spinach and arugula. Add the sliced persimmons, diced avocado, pomegranate seeds, and red onion. Toss gently to combine.
- 4 Once the quinoa is cooked, let it cool slightly before adding it to the salad bowl. Drizzle with lemon juice and olive oil, then season with salt and black pepper. Toss everything together gently until well mixed.
- 5 Top the salad with toasted walnuts before serving, adding a delightful crunch and nutty flavor.
Serving Suggestions
- • This vibrant salad pairs beautifully with a glass of chilled white wine, such as a Sauvignon Blanc, which complements the fruity and tangy notes of the dish. For a non-alcoholic option, consider serving it with a refreshing cucumber and mint-infused water. To enhance the meal, serve alongside a warm, whole-grain baguette with a hint of olive oil and balsamic vinegar for dipping. For a more substantial meal, pair this salad with grilled chicken or tofu, seasoned with a sprinkle of lemon and herbs. The additional protein will complement the flavors and textures of the salad, creating a well-rounded and satisfying meal.
Storage Tips
To store leftovers, place the salad in an airtight container in the refrigerator for up to 2 days. To maintain freshness, store the dressing separately and add just before serving. If possible, keep the avocado separate to prevent browning, and add it to the salad just before eating.
Ratings & Reviews
0.0
Based on 0 ratings
