Sharon Persimmon Fruit and Sugar Snap Pea Salad

Tracey Fein Recipe By and Georgie Tarn
  • Cooking and Prep: 20 m
  • Serves: 6
  • No Allergens

The trick to this refreshing salad is to chop all the ingredients to a similar size.

Ingredients (9)

Main ingredients

Start Cooking

Prepare the Salad

  1. Remove the stalk of the persimmon, and then dice or thinly slice (we leave it to you). Add sugar snap peas to the persimmon.

  2. Peel and remove the pith of the grapefruit and chop into small segments. Add grapefruit and avocados.

  3. Add mint leaves and cilantro.

  4. Drizzle the olive oil and lemon juice over the ingredients. Sprinkle with salt.

  5. Toss the salad gently and serve immediately.

Credits

Excerpted from The Modern Jewish Table by Tracey Fine and Georgie Tarn with permission from Skyhorse Publishing, Inc. Copyright 2017 by Tracey Fine and Georgie Tarn.

Photography: Rupa Photography. Art direction and Styling: Mandy Thompson.

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