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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
  • 2
    pink pomelos or pink grapefruit
  • 3 oz
    (90 g)
    escarole
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    Flyer Deals  (2)
    ORGANIC MICROGREENS 75 - 100 g ORGANIC LIVING LETTUCE 1 un.

    ORGANIC MICROGREENS 75 - 100 g ORGANIC LIVING LETTUCE 1 un.

    $3.99 ea.

    PRODUCT OF ONTARIO

    DOLE SALAD KITS CAESAR 216 g LIGHT CAESAR 218 g RANCH 262 g

    DOLE SALAD KITS CAESAR 216 g LIGHT CAESAR 218 g RANCH 262 g

    $3.49 ea.

    PRODUCT OF U.S.A.

  • 1
    avocado

  • juice of 2 Limes
    You might like:

    Flyer Deal  (1)
    LEMONS 2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA CLEMENTINES 2 lb PRODUCT OF ARGENTINA

    LEMONS 2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA CLEMENTINES 2 lb PRODUCT OF ARGENTINA

    $3.99 ea.

  • 1 tsp.
    (5 mL)
    Dijon mustard
  • 1/2 cup
    (125 mL)
    extra virgin olive oil
  • 4 oz
    (115 g)
    smoked salmon
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    Flyer Deals  (2)
    McKINNON'S SMOKED ATLANTIC SALMON

    McKINNON'S SMOKED ATLANTIC SALMON

    $11.99 ea.

    FROZEN, 300 g

    IRRESISTIBLES CANDIED ATLANTIC SALMON

    IRRESISTIBLES CANDIED ATLANTIC SALMON

    $5.99 ea.

    PREVIOUSLY FROZEN 150 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

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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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