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Persimmons add sweetness to this tossed green salad that sports a healthy salad dressing. A sprinkling of crispy fried quinoa adds unexpected crunch, putting the salad over the top in the best way. Source: EatingWell Magazine, December 2019

Erling Wu-Bower


Ingredient Checklist


Instructions Checklist
  • Whisk buttermilk, crème fraîche, vinegar, 1 tablespoon lemon juice, shallot, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Set aside.

  • Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add 1/4 cup quinoa and cook, stirring occasionally, until crispy, 3 to 4 minutes. Transfer to a plate and let cool.

  • Combine endive and persimmons (or pears) with the remaining 1 cup quinoa, 1 tablespoon oil, 2 tablespoons lemon juice and 1/8 teaspoon each salt and pepper in a medium bowl; toss to coat. Spread on a platter. Drizzle avocado with the remaining 2 tablespoons lemon juice and sprinkle with the remaining 1/8 teaspoon each salt and pepper. Arrange on the platter. Drizzle with the reserved dressing. Serve topped with dill and the crispy quinoa.

Nutrition Facts

431 calories; 28.5 g total fat; 6.5 g saturated fat; 13 mg cholesterol; 345 mg sodium. 856 mg potassium; 42.7 g carbohydrates; 12.4 g fiber; 15 g sugar; 6.6 g protein; 1636 IU vitamin a iu; 26 mg vitamin c; 129 mcg folate; 90 mg calcium; 2 mg iron; 82 mg magnesium;


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