Avocado Persimmon Salad

What a great taste combination, combining the sweetness of a ripe persimmon with the creaminess of avocado and the crunch of pistachios, just too good not to share the recipe.

Ingredients

1/2 each    Ripe California Avocado, sliced
1 each       Ripe Jiro Persimmon, peeled, sliced and seeded
1/4 cup      Red Onion, sliced thin
1 T            Avocado Oil with lemon
1 tsp          Citrus Vinegar (Calamansi if available)
1 T            Pistachios, chopped
To Taste    Kosher Salt & Fresh Ground Black Pepper


Arrange the thin slices of persimmon intermingled with the avocado slices, scatter the red onion slices over the plate.
Drizzle the oil over entire plate, then sprinkle the vinegar
Top the salad with the chopped pistachios, season with the salt and pepper
Serve immediately! For a great bright flavor in this colder weather

WHAT IS NEW IN POTATOES?

WHAT IS NEW IN POTATOES?

Having fun with a new variety of fingerling potatoes – these are so buttery good cooked only with olive oil miss the calories. Give these a try next time you are grilling.

1 bag    Cinacia Crimson Goldfinger

2 T       Olive Oil

1 t        Diamond Crystal Kosher Salt

½ t       Black Pepper Fresh Ground

2 ea.    Fresh Rosemary Sprigs, chopped

1.     Split the fingerling potatoes lengthwise, add to a medium size pan, cover with water.

2.     Bring to a boil and cook until fork tender, remove and drain.

3.     In a bowl, toss with olive oil, salt and pepper while still warm.

4.     Over a medium hot grill place the fingerlings cut side down and grill for 3 to 5 minutes.

5.     Turn and cook on the skin side for an additional 4 minutes, the potato should be hot throughout.

6.     Return to a large bowl and toss with fresh rosemary, place on plate/ platter and serve.

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