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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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    VANILLA PERSIMMONS

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    $5.99 ea.

    CASE PRODUCT OF SPAIN

    ASSORTED FRUIT BASKETS

    ASSORTED FRUIT BASKETS

    STARTING AT $24.99 ea.

    SELECTED VARIETIES

    CUBED VEGETABLES 400 g, BUTTERNUT SQUASH, SWEET POTATOES OR TURNIP PRODUCT OF CANADA OR U.S.A.

    CUBED VEGETABLES 400 g, BUTTERNUT SQUASH, SWEET POTATOES OR TURNIP PRODUCT OF CANADA OR U.S.A.

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  • 2
    pink pomelos or pink grapefruit
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    Flyer Deals  (4)
    STRAWBERRIES 454 g PRODUCT OF U.S.A., No. 1 GRADE RASPBERRIES 170 g PRODUCT OF MEXICO, No. 1 GRADE

    STRAWBERRIES 454 g PRODUCT OF U.S.A., No. 1 GRADE RASPBERRIES 170 g PRODUCT OF MEXICO, No. 1 GRADE

    $3.49 ea.

    VANILLA PERSIMMONS

    VANILLA PERSIMMONS

    $5.99 ea.

    CASE PRODUCT OF SPAIN

    ASSORTED FRUIT BASKETS

    ASSORTED FRUIT BASKETS

    STARTING AT $24.99 ea.

    SELECTED VARIETIES

    CUBED VEGETABLES 400 g, BUTTERNUT SQUASH, SWEET POTATOES OR TURNIP PRODUCT OF CANADA OR U.S.A.

    CUBED VEGETABLES 400 g, BUTTERNUT SQUASH, SWEET POTATOES OR TURNIP PRODUCT OF CANADA OR U.S.A.

    $3.99 ea.

  • 3 oz
    (90 g)
    escarole
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  • 1
    avocado
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    350 - 355 ml SELECTED VARIETIES


  • juice of 2 Limes
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    LEMONS

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    2 lb PRODUCT OF SPAIN OR MEXICO

  • 1 tsp.
    (5 mL)
    Dijon mustard
  • 1/2 cup
    (125 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES

  • 4 oz
    (115 g)
    smoked salmon
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    120 g

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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