Persimmon Avocado Beet Salad

Persimmon avocado beet salad brings vibrant colors, flavors, and nutrition in one dish. You combine roasted beet slices, sweet persimmon wedges, and creamy avocado, toss everything in lemon or orange vinaigrette, and add fresh greens or herbs. This salad works as a side or light lunch. It gives potassium, fiber, antioxidants, and healthy fats in every bite.

Persimmons are an excellent source of retinol (vitamin A) and are also rich in iodine, potassium, and calcium, making them a valuable product for our body. A large number of dishes are prepared from these fruits: jams, puddings, ice cream, and various drinks.

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  Wash and dry the lettuce leaves with paper towels. Tear the leaves with your hands and arrange them on serving plates.
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  Wash the avocado, remove the skin, and cut it into small slices. Arrange the avocado slices on the lettuce leaves in any order.
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  Cut the cucumbers into half-circles, peel the beetroot, and use a vegetable peeler to cut the beetroot into thin slices. Arrange the prepared vegetables on the salad.
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  Wash the persimmons and cut them into medium-sized slices. Arrange the persimmon slices on the salad.
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  Drizzle the salad with olive oil and sprinkle with pumpkin seeds. Season the salad to taste and serve.