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Persimmon, Burrata and Pistachio Salad

Persimmon, Burrata and Pistachio Salad

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

Ingredients

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

Instructions

  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.

Notes

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

  • Prep Time: 5 mins

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