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Avocado Slices with Persimmon Vinaigrette

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I threw this together as a make shift salad on our Thanksgiving camping trip, and it was delicious. Proof that a few ingredients will always feed you well. So good in fact, it is now all dressed up on a platter to be presented, right here, to all of you.........

Red wine vinegar was used for the vinaigrette, when we were camping.

The first time around I minced the persimmon, added the oil and vinegar with a touch of sugar and simply filled the hollows of the avocado halves. But I think this is much prettier. Like most simple recipes this is very adaptable and can be made with a choice of ingredients. The first time we enjoyed this; I used red wine vinegar, this version uses a softer balsamic.

Avocado Slices with Persimmon Vinaigrette
Avocado Slices with Persimmon Vinaigrette

Avocado Slices with Persimmon Vinaigrette
by the seat of my pants
serves 2-4

1 or 2 avocado

1 persimmon - peeled if desired (the skin can be tough, I peel)
1 T mild flavored oil (we used avocado)

1 T balsamic vinegar plus 1 t red wine vinegar - for a darker vinaigrette
OR:
1 T red wine vinegar - for a rose colored vinaigrette
1 t sugar or honey

Mince the persimmon and stir together with remaining ingredients. Let marinate a few minutes. When ready to serve, slice avocado arranging on a platter, spoon persimmon vinaigrette over and serve immediately.


Enjoy!


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this post shared with:
full plate thursday @ miz helens
such a busy backyard
weekend cooking @ beth fish reads
foodie friday @ rattlebridge farms

2 comments

  1. this sounds wonderful and you're right, very pretty,

    ReplyDelete
  2. Wishing you and your family a very Merry Christmas and thanks so much for sharing your awesome post with Full Plate Thursday. I sure appreciate you!
    Miz Helen

    ReplyDelete

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