Sweet Persimmon and Ricotta Salad recipe - ingredients, nutrition and when to eat it
A salad of sweet persimmon with creamy ricotta cheese and crunchy walnuts. It’s perfect for a light autumn lunch or dinner, or a weekend brunch.
Salads & light · 10 minutes to cook
Tips: Use persimmons that aren’t too soft so they hold their shape in the salad.
Tips: Let the ricotta sit at room temperature for about 5 minutes after taking it out of the refrigerator so it spreads more smoothly.
Tips: Add the dressing just before serving to keep the baby greens crisp.
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Ingredients (1 serving)
- Sweet Persimmon — 0.5 pc
- Ricotta Cheese — 80 g
- Baby Greens — 2 cup
- Walnuts — 1 Tbsp
- Balsamic vinegar — 1 Tbsp
- Olive oil — 1 tsp
- Salt — 0.1 tsp
- Ground black pepper — 0.3 tsp