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Jicama Persimmon Pomegranate Salad Recipe:

2 - 3 servings

Ingredients

  • Guava Chevre Vinaigrette - recipe below
  • 1 Small Jicama - peeled - cut in half - thinly sliced - cut into matchsticks
  • 3 Fuyu Persimmons - top/bottom cut off - peeled - thinly sliced - quartered
  • 1 Pomegranate - seeds removed

Guava Chevre Vinaigrette

  • 1 Cup Guava Pulp - cut in half - scoop out the pulp
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 Cup Champagne Vinegar
  • 1/4 Cup Chevre Cheese
  • 1 Tablespoon Lemon Juice - fresh squeezed
  • 1 Garlic Clove
  • 1/2 Teaspoon Sea Salt

Instructions

Vinaigrette

  1. Add everything to a food processor and puree. Set aside

Assemble

  1. Arrange the jicama, persimmon and pomegranate seeds on a plater or in a large bowl.
  2. Serve the vinaigrette on the side.