Persimmon Caprese Salad
Sliced persimmons are layered with fresh mozzarella and topped with a pesto vinaigrette for this fall version of a traditional caprese salad.
Author: Pesto & Potatoes
Meal Type: Eggs Free
Cuisine: Other
Difficulty: EASY
Prep. Time: 25 minutes
Cook Time:
Total Time: 25 minutes
Servings: 6 servings
Calories: 450 kcal per serving
Ingredients
- 3 - fuyu persimmons
- 16 ounces - fresh mozzarella
- 3 tablespoons - pesto
- 1 tsp - lemon zest
- 1 tbsp - lemon juice
- 2 teaspoons - stone-ground mustard
- 2 teaspoons - maple syrup
- 3 tablespoons - olive oil
- ¼ tsp - kosher salt
- ⅛ tsp - black pepper
- ½ cup - walnuts
- 1 cup - microgreens
Instructions
Nutrition
Energy: 450 kcal | Total Fat: 32 g | Saturated: 11 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 49 mg | Total Carbs: 21 g | Fiber: 4 g | Sugars: 13 g | Proteins: 21 g | Sodium: 691 mg | Polyunsaturated: 7 g | Monounsaturated: 12 g
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