Persimmon Avocado Salad

Am cleaning up my office and  feeling lighter. I take a half hour and say to myself, ” I WILL clean one pile BEFORE I do anything else today- a few times the half hour turns into three hours and once or twice the half hour is actually a half hour.

I know I can’t keep this up for too long so when I’m motivated to sort, toss and file, I jump on it. And  I find I’m breathing a bit easier. Coincidence? Correlation Causation? Too many “C” words? I don’t know. I’m just reporting the facts.

Remember the old People Mover in Tomorrowland? I don’t even think Disneyland has a Tomorrowland anymore. It’s OK, I know I’m dating myself. I don’t mind. This is how I feel: Things that have been in me to do for a very long time are coming into focus and moving forward. Just maybe in time for Thanksgiving. Just may be. Small wonder I’ve been out of the bb kitchen so much. I will tell you more soon.

And in the spirit of less is more, I offer up another installation of the Persimmon Mini Series. As soon as I received a big bag of persimmons and before I could get to the porridge (click here for the recipe) I threw together a few favorite ingredients for a salad. Home Run!, according to Novio. Less is More.

I used two small persimmons the first night, with an avocado that was ready to go.

I threw the chunks of persimmon and avocado into a simple salad…

… with chopped Romaine lettuce,  baby lettuce, green onion and Persian cucumber, all frequent guests in the kitchen.

Then I dressed it lightly with olive oil and a bit of Orange Muscat Vinegar (love the stuff— it’s from Trader Joe’s).

If you  don’t have a Trader Joe’s near you (yikes!) or don’t know what I’m talking about (double yikes!!), no worries. Use the same amount of oil PLUS…. either (you have lots of choices) –

• 2 t. lemon juice and a small amount of honey (about 1/2 t.)
• 1 t. orange juice and 1 t. light vinegar
• 1 t. orange juice plus 1 t. champagne vinegar or white balsamic or something acidic that appeals to you

I didn’t even take the time to make the dressing in a jar or little bowl. A little oil splashed on.  A little vinegar. A little salt & pepper.

There’s a lot to be said for Simplicity. Thanks again, Beverly.

Persimmon Avocado Salad

Ingredients:

Directions:

Rinse, drain and shred Romaine. Combine with other lettuces, if using, in a medium salad bowl. Add sliced green onion and cucumber.

Cut persimmons in chunks and add to salad.

Dice an avocado, add to salad and pour lemon juice over it.

Add olive oil, vinegar, salt & pepper and lightly toss.

Two people now have a delicious and quick salad to enjoy!