Butter lettuce salad with persimmon, avocado and almonds
Prep Time: 15 minutes
Cook Time: N/A
Keywords: raw side gluten-free low-sodium sugar-free vegetarian avocado persimmon lettuce
- One head of butterhead lettuce, about 9 oz. / 250 g
- 3-4 tablespoons / 20 g sliced almonds
- One medium avocado
- 1 tablespoon / 15 ml freshly squeezed Meyer lemon juice
- Fine sea salt, to taste
- One medium Fuyu persimmon (this is the non-astringent variety of persimmon, which can be eaten when firm)
Separate the leaves of the lettuce head, place them in cold water and swirl them around to clean them well. Drain and repeat. Drain and inspect leaves to ensure they are free from dirt. Place in the salad spinner and spin until dry.
Chop lettuce and place in a salad bowl.
Lightly toast sliced almonds in a dry skillet on medium heat. Shake the skillet to ensure even toasting. This step takes only 2-3 minutes, so do not abandon your place at the stove or you will end up with charred almonds.
Dice the avocado in a small bowl. A grapefruit spoon is a great tool to carve out the dice. Mash it with a small fork. Add Meyer lemon juice and salt and mash some more until you have a dense cream with a bit of texture from bits of avocado.
Distribute dollops of mashed avocado on the chopped lettuce and mix. I do this with my clean hands, which I have found to be the most delicate and precise of salad tongs.
Wash the persimmon, halve it, pull away the stem and use the knife to remove the core. Slice it on the salad. If the slices are long, halve them crosswise. Toss. Distribute sliced almonds on the salad, then toss again. Serve immediately.