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Persimmon, Burrata and Pistachio Salad

Persimmon, Burrata and Pistachio Salad

  • Total Time: 5 minutes
  • Yield: 2 1x
  • Diet: Gluten Free


Units Scale
  • 1 ripe sweet persimmon
  • 1 round burrata cheese
  • 50 g pistachio nuts
  • 1/4 pomegranate, seeds
  • 1/4 cup mint leaves
  • 1 drizzle balsamic glaze to serve


  1. Remove persimmon Calyx (stem), rinse well and then thinly slice the fruit from top to bottom (about 3mm thick). Gently lay persimmon rounds onto a serving platter along with the fresh mint leaves.
  2. Tear apart the burrata cheese, adding it to the platter.
  3. Finish with pistachio nuts and pomegranate seeds and serve with a balsamic reduction.


This salad is equally delicious and healthy with bocconcini or feta cheese instead of burrata!

  • Prep Time: 5 mins

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