You have to try this easy winter avocado and persimmon salad recipe with pistachio! It is absolutely perfect for winter!
How to make Avocado and Persimmon Salad
This is a great little salad that is fairly easy to throw together especially when you have the two sauces already prepared. I originally served this salad as half of a soup and salad first course dinner. The soup was a mushroom soup which I think I have posted years ago. This recipe is just a few ingredients but really gives the dish a lot of flavor. I love the sweet and savory of this dish and the different textures to give this dish a bit of complexity. Here is the recipe I hope you enjoy it!
Avocado persimmon radish
1 Avocado sliced thin
1 persimmon sliced thin and cut in half
1 watermelon radish sliced thin and cut in half
2/3 cup orange juice
1/2 cup white balsamic
1/4 cup sugar
1 tsp salt
1 tsp corn starch
2 tsp water
How to make Pistachio sauce
Micro celery, basil flowers
Salt to taste
How to make orange gastrique,
Typically you don’t use cornstarch to thicken this but I did because I wanted mine just a touch thicker. Place all the ingredients except for the water and cornstarch into a pot. Bring to a boil and then turn down and simmer for 3 minutes. Then make a slurry with the water and cornstarch and stir in a few tsp of the slurry until it thickens the sauce slightly. Then simmer for another 5 minutes. Season with salt if needed. Set aside to room temperature.
Lay down 1 slices of radish, then place a slice of avocado slightly overlapping the radish slice. Then add the sliced persimmon overlapping the avocado. Then repeat the same order overlapping the radish, avocado, and persimmon. Continue the same process until you have 5-6 slices in row of each ingredient overlapping the others. Then take the orange gastrique and place a thin layer down the whole row of ingredients. Season all of the them with salt. Then starting at end of the first radish, roll the long row up into a a cylinder or rose shape curling them into each other as you roll it up. Continue the process until you have 4-6 orders. Then take and place it on a plate. Add some of the pistachio sauce inside each of the “roses”. Add some of the gastrique to the plate, few micro greens, and basil flowers on top. Drizzle a little olive oil on top if desired. Serve and enjoy!