• 1 Rating

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.

Erling Wu-Bower
Source: EatingWell Magazine, December 2019
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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

431.5 calories; protein 6.6g 13% DV; carbohydrates 42.7g 14% DV; exchange other carbs 3; dietary fiber 12.4g 50% DV; sugars 14.8g; fat 28.5g 44% DV; saturated fat 6.5g 33% DV; cholesterol 13.1mg 4% DV; vitamin a iu 1636IU 33% DV; vitamin c 25.7mg 43% DV; folate 129.4mcg 32% DV; calcium 90.2mg 9% DV; iron 1.8mg 10% DV; magnesium 82.1mg 29% DV; potassium 856.5mg 24% DV; sodium 345.4mg 14% DV.

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0