Downshiftology · by Lisa Bryan★ 4.9 (8)
Persimmon Caprese Salad
NUTRITION · PER SERVING20M COOK
CAL 29%·PRO 64%
CARBS 80G55% OF CAL
13G FIBER18G OTHER49G TOTAL SUGAR
FAT 28G43% OF CAL
15G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A beautiful, elegant salad of sliced fresh persimmons and mozzarella with basil, pistachios, and balsamic reduction. A perfect fall or winter dish.
mainamericansaladgluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 Fuyu persimmons
- 8 oz balls of mozzarella
- 12 leaves of fresh basil
- 1 recipe Balsamic Reduction
- 1/4 cup pistachios (roughly chopped)
At a glance
PER SERVING · TIME 20M
CAL 29%·PRO 64%
CARBS 80G55% OF CAL
13G FIBER18G OTHER49G TOTAL SUGAR
FAT 28G43% OF CAL
15G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 624mg
- Total sugar
- 49g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 695mg
- Calcium
- 455mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 624MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.