Korean Pear and Fuyu Persimmon Salad (Gluten Free)
This salad has crunch and sweetness, a variety of flavors, and can be served with a number of Asian cuisine inspired dishes.
Ingredients
- 5-6 oz mixed lettuces or spring mix
- 1 Korean pear or Apple pear, skin on, thinly sliced
- 1-2 Fuyu persimmons, skin on, thinly sliced some quartered and some halved
- 2 small cucumbers, peeled and sliced
- 1-2 rainbow carrots, thinly peeled into strips
- ½-1 pomegranate or 1 cup pomegranate arils
- 2-3 green onions, green parts only, thinly sliced diagonally
- ⅓ cup blanched and toasted sliced almonds optional, to top
Dressing
- 1 tbsp gluten free soy sauce, tamari, or coconut aminos
- 1 teaspoon honey
- 2 teaspoons ketchup, gf
- ½ teaspoon fresh ginger, peeled and finely minced or ¾ teaspoon ground ginger, gf
- ½ teaspoon garlic, pressed or minced
- 2 ½ tbsp avocado oil or vegetable oil
- ½ teaspoon sesame oil, gf
- 1 ½ tbsp Marukan Genuine Brewed Rice Vinegar, gf or other mild vinegar, gf
- 1 tbsp pumpkin puree, optional
Instructions
- Add to a bowl or individual plates the spring mix, divided between plates if serving individual salads.
- Add thinly sliced pears and persimmons, cucumber and green onions. Top with pomegranate arils and almonds. Toss or drizzle with dressing or serve alongside.
Dressing
- To a blender or Vitamix add the ingredients and mix on low until combined. Or if you prefer whisk or shake the ingredients together until combined. Taste and salt if desired.
Notes
This dressing is even delicious on a simple green salad. I still love to top with toasted almonds or peanuts. Some of my favorite ingredients in this type of salad are: romaine lettuce, sliced celery, cucumber, carrots of all colors, snap peas, green onion, and red bell pepper. 