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Persimmon, Pomelo and Smoked Salmon Salad https://www.metro.ca/userfiles/image/recipes/salade-kaki-pomelo-saumon-fume-1644.jpg PT15M PT15M PT30M
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. Season. Alternate slices of persimmon, avocado, smoked salmon and pomelo sections. Pour dressing on top and serve immediately.
4
1 ripe persimmon 2 pink pomelos or pink grapefruit 3 oz (90 g) escarole 1 avocado 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
Persimmon, Pomelo and Smoked Salmon Salad

Persimmon, Pomelo and Smoked Salmon Salad

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  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    ripe persimmon
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    Flyer Deals  (3)
    BUTTERFLY FRUIT TRAY 1.3 kg BUTTERFLY VEGETABLE TRAY 995 g

    BUTTERFLY FRUIT TRAY 1.3 kg BUTTERFLY VEGETABLE TRAY 995 g

    $9.99 ea.

    POMEGRANATES

    POMEGRANATES

    $2.99 ea.

    PRODUCT OF U.S.A.

    DRAGON FRUIT PITAHAYA

    DRAGON FRUIT PITAHAYA

    $2.88 ea.

    PRODUCT OF VIETNAM

  • 2
    pink pomelos or pink grapefruit
    You might like:

    Flyer Deals  (3)
    BUTTERFLY FRUIT TRAY 1.3 kg BUTTERFLY VEGETABLE TRAY 995 g

    BUTTERFLY FRUIT TRAY 1.3 kg BUTTERFLY VEGETABLE TRAY 995 g

    $9.99 ea.

    POMEGRANATES

    POMEGRANATES

    $2.99 ea.

    PRODUCT OF U.S.A.

    DRAGON FRUIT PITAHAYA

    DRAGON FRUIT PITAHAYA

    $2.88 ea.

    PRODUCT OF VIETNAM

  • 3 oz
    (90 g)
    escarole
    You might like:

    Flyer Deal  (1)
    Romaine Hearts 3 PK, PRODUCT OF U.S.A., Avocados 5 PK, PRODUCT OF MEXICO and Assorted Colour Sweet Peppers 3 PK, PRODUCT OF ONTARIO

    Romaine Hearts 3 PK, PRODUCT OF U.S.A., Avocados 5 PK, PRODUCT OF MEXICO and Assorted Colour Sweet Peppers 3 PK, PRODUCT OF ONTARIO

    $2.99 ea.

  • 1
    avocado

  • juice of 2 Limes
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    Flyer Deal  (1)
    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF ARGENTINA

  • 1 tsp.
    (5 mL)
    Dijon mustard
  • 1/2 cup
    (125 mL)
    extra virgin olive oil
  • 4 oz
    (115 g)
    smoked salmon
Imprimer ma sélection

Preparation

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.

Season.

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

Pour dressing on top and serve immediately.

Source : Chef José Trottier

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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