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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
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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 to taste salt and white pepper
Persimmon, Pomelo and Smoked Salmon Salad

Persimmon, Pomelo and Smoked Salmon Salad

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  • Gluten-free
  • Lactose-free
4
Persimmon, Pomelo and Smoked Salmon Salad
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    ripe persimmon
  • 2
    pink pomelos or pink grapefruit
  • 3 oz
    (90 g)
    escarole
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    Flyer Deals  (2)
    ROMAINE HEARTS

    ROMAINE HEARTS

    $3.77 ea.

    3 PK PRODUCT OF U.S.A.


    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

    $0.99 /lb or ea.


  • 1
    avocado

  • juice of 2 Limes
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    Flyer Deal  (1)
    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF SPAIN


  • 1 tsp.
    (5 mL)
    Dijon mustard
    You might like:

    Flyer Deal  (1)
    FRENCH'S MUSTARD

    FRENCH'S MUSTARD

    $2.49 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    extra virgin olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 4 oz
    (115 g)
    smoked salmon

  • to taste salt and white pepper
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

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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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