Persimmon, Pomelo and Smoked Salmon Salad

Persimmon, Pomelo and Smoked Salmon Salad
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 1

    ripe persimmon

  • 2

    pink pomelos or pink grapefruit

  • 3 oz
    (90 g)


  • 1


  • juice of 2 Limes

  • 1 tsp.
    (5 mL)

    Dijon mustard

  • 1/2 cup
    (125 mL)

    extra virgin olive oil

  • 4 oz
    (115 g)

    smoked salmon

  • to taste salt and white pepper


Peel and slice persimmon.

Peel pomelos and remove flesh with a paring knife.

Cut escarole and divide among salad plates.

Peel and pit avocado and slice lengthways.

Mix lime juice, mustard and olive oil well.


Alternate slices of persimmon, avocado, smoked salmon and pomelo sections.

Pour dressing on top and serve immediately.

Source: Chef José Trottier

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007