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Parve
Easy
6 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
The trick to this refreshing salad is to chop all the ingredients to a similar size.
2 large persimmons
16 ounces sugar snap peas, sliced
1 pink grapefruit
3 large avocados, diced
6 mint leaves, finely sliced
1 tablespoon fresh cilantro, chopped
1 tablespoon Gefen Olive Oil
1/2 lemon, juiced
salt
Remove the stalk of the persimmon, and then dice or thinly slice (we leave it to you). Add sugar snap peas to the persimmon.
Peel and remove the pith of the grapefruit and chop into small segments. Add grapefruit and avocados.
Add mint leaves and cilantro.
Drizzle the olive oil and lemon juice over the ingredients. Sprinkle with salt.
Toss the salad gently and serve immediately.
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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