Persimmon-Avocado Caprese
If you have about 45 minutes to spend in the kitchen, Persimmon-Avocado Caprese might be an amazing gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe makes 4 servings with 104 calories, 1g of protein, and 10g of fat each. For 48 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up avocado, sesame seeds, persimmons, and a few other things to make it today. 303 people have made this recipe and would make it again. It works well as a side dish. It is brought to you by Vegetarian Times. With a spoonacular score of 75%, this dish is solid. If you like this recipe, you might also like recipes such as Persimmon and Avocado Salad, Fuyu Persimmon and Avocado Salad, and Avocado Caprese Salad Plus 5 Crunchy Avocado Salads.
Servings: 4
Ingredients:
1 avocado, halved and thinly sliced
1 green onion, trimmed and thinly sliced
1 ½ tsp. low-sodium soy sauce
2 Fuyu or Hachiya persimmons, sliced
2 tsp. toasted sesame oil
½ tsp. toasted sesame seeds
Equipment:
whisk
bowl
Cooking instruction summary:
1. Whisk together sesame oil and soy sauce in small bowl. Set aside.2. Arrange persimmon and avocado slices in overlapping pattern on serving plates. Drizzle with sesame oil mixture, and sprinkle with sesame seeds and green onion.
Step by step:
1. Whisk together sesame oil and soy sauce in small bowl. Set aside.
2. Arrange persimmon and avocado slices in overlapping pattern on serving plates.
3. Drizzle with sesame oil mixture, and sprinkle with sesame seeds and green onion.
Nutrition Information:
covered percent of daily need
